Roasted Cauliflower Microgreen Salad


Serves: 4

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 



  1. 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.
  2. Transfer roasted cauliflower to a large bowl. Add microgreens and pomegranate seeds.
  3. In a small bowl, whisk together salt, pepper, lemon juice, and extra virgin olive oil. Drizzle over the salad and toss well.
  4. Top salad with more microgreens and serve.


Recipe by Christina Musgrave from

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