Come Friday evening, the last thing I often feel like is spending the evening in the kitchen. It’s a battle between wanting a nourishing side salad but not having the energy and sometimes motivation to whip one up! Quick and easy is definitely my priority. A few Friday’s ago, I was all-hail my meal prep, as luckily for me, my pre-roasted whole cauliflower came in handy for this beauty of a bowl. After 10 minutes, I was ready to plate up! Super quick. Minimal ingredients. Maximum taste. Give it a whirl and let me know if you make it! Tag #optimahealth with all your creations.
Served 4-6.
Ingredients:
- 3-4 decent handfuls of greens of choice to cover the plate/bowl – I used baby spinach here, but rocket would work well too.
- 1 head cauliflower, broken into small florets.
- 1/4 red onion, thinly sliced.
- 1-2 handful/s pitted dates, roughly sliced.
- 1 pomegranate, seeds removed.
- 1 handful parsley, roughly chopped.
- 1 handful almonds, roughly chopped.
- Goats cheese or feta, to taste.
- Olive oil.
- Sea salt.
- Balsamic vinegar or another of choice.
Method:
- Preheat oven to 180 degrees. Arrange cauliflower florets on a tray and coat with olive oil and sea salt. Cook until desired – around 30-40 minutes.
- Meanwhile, in a bowl or salad dish, add the greens.
- Layer on the onion, dates, pomegranate and cooked cauliflower.
- Sprinkle over the parsley and feta/goats cheese.
- Enjoy!
Notes:
*I dressed mine with a mix of some raspberry vinaigrette I had on the pantry shelf and some extra virgin olive oil.
**This salad will pair well with meat, poultry or fish. To make it it’s own meal, add some rinsed cannellini beans or chickpeas to the salad. This will make it more nutrient dense.