Best with White Wine & Balsamic Beets

Roasted Cauliflower & Beet Salad w/ Yogurt Dressing

Prep Time: 10 minutes // Cook Time: 25 minutes Servings: 4

What to do

  1. Preheat oven to 400F. 
  2. Break cauliflower into small florets. In a mixing bowl, toss cauliflower with olive oil, finely grated parmesan, parsley, salt and pepper. Transfer to a parchment lined baking sheet and bake for about 25 minutes, stirring twice while roasting.  
  3. While cauliflower is roasting, whisk together yogurt dressing ingredients together. 
  4. To assemble salad, plate greens. Top with beet slices and roasted cauliflower. Spoon herbed yogurt dressing over salad and top with pomegranate seeds, pistachios, and fresh herbs.  

What you’ll Need

Cauliflower:

1 large head of cauliflower

2-3 tbsp olive oil

1/4 cup grated parmesan

1-2 tbsp fresh, finely chopped parsley

Salt and pepper to taste

Yogurt Dressing: 

1 5.4 oz container plain dairy free or regular yogurt

3 tbsp sour cream (dairy free or regular)

2 tbsp finely minced shallots

2 tbsp fresh herbs of choice

1 1/2 tsp finely minced garlic

1 tsp agave 

1 tsp freshly squeezed lemon juice

1/2 tsp salt

Pepper to taste

Salad:

Mixed greens

1 container of Love Beets White Wine Balsamic Roasted Beets, quartered

Pomegranate

1/3 cup chopped pistachios