Lunch

Charred Cauliflower & Pomegranate Salad with Spiced Yogurt Dressing

Name: Charred Cauliflower & Pomegranate Salad with Spiced Yogurt Dressing
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 small head cauliflower (about 1.5 lb), cut into 2-inch florets; 3 tbsp olive oil, divided; 2 tbsp ras el hanout; Salt and black pepper; ¾ cup labneh or Greek yogurt; 2 tbsp pomegranate molasses; ½ tsp sumac, plus more for garnish; ½ cup pomegranate arils; ¼ cup sliced raw almonds, toasted; ¼ cup crispy shallots (fried or store-bought); 2 tbsp fresh mint leaves, torn; 1 tbsp fresh lemon juice

Head-on wedges of cauliflower, tossed with ras el hanout and olive oil, then roasted hard until deep mahogany and blistered at the edges. Served over creamy labneh (strained yogurt) swirled with pomegranate molasses and a pinch of sumac. Topped with pomegranate arils, crispy shallots, toasted almonds and fresh mint. Warm, charred, sweet-tart.

531cal per serving 20gprotein 49gcarbs 32gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this