Roasted Cauliflower Microgreen Salad
Prep Time: 5 minutes
Cook Time: 30 minutes
1 head cauliflower, cut in florets
2 cloves garlic, minced
1 tbsp olive oil
2 cups MicroGiants microgreens, plus more for serving
Seeds from 1/2 medium pomegranate (about 1/2 cup pomegranate seeds)
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
2 tbsp extra virgin olive oil
- Preheat oven to 400 degrees. Toss cauliflower, garlic, and olive oil together into a bowl. Arrange on a lined baking sheet and bake for 30 minutes.
- Transfer roasted cauliflower to a large bowl. Add microgreens and pomegranate seeds.
- In a small bowl, whisk together salt, pepper, lemon juice, and extra virgin olive oil. Drizzle over the salad and toss well.
- Top salad with more microgreens and serve.
Recipe by Christina Musgrave from tastingwithtina.com