Category
Salads
Servings
6 people
Prep Time
20 minutes
Cook Time
30 minutes
Although cauliflower is a vegetable that not many loves, you should know that it is composed of a high number of benefits that, if you are one of those who don’t like it, you must change your mind.
This vegetable is composed of many vitamins and minerals, such as vitamin A, B, K, magnesium, potassium, phosphorus and a long list of nutrients.
Among its main characteristics, its diuretic benefits stand out, since it is a vegetable composed practically of water. This added to its high content of potassium and its low sodium content favor the elimination of excess liquid in the body. The cauliflower, in addition, is composed of a high amount of antioxidants, which, among other things, help with the destruction of free radicals, which accelerate the signs of aging and help to prevent heart disease and some types of cancer.
Its fiber content gives it good laxative properties, so its consumption helps both prevent and improve constipation.
Added to all these benefits for our health, cauliflower also lends itself to an immense variety of dishes. This combination of textures and flavors that I share with you below is a presentation of the cauliflower that surely you will love.
Ingredients
Directions
- Preheat the oven to 180 degrees Celsius.
Wash cauliflower very well and separate into small branches.
Dry the cauliflower and distribute on a baking tray and add a little olive oil.
Take to the oven for 15 minutes or until the cauliflower begins light brown, turning the cauliflower half way through to brown on both sides.
Wash the quinoa very well and let it rest in water for 30 minutes. Drain the water, wash again and bring to the fire covering with water for 15-20 minutes, adding salt at will. The cooking time is different for each brand, but you will know when it is ready when the sprouts comes out. Drain to avoid water excess and let it cool down at room temperature.
Wash the pomegranate and take out its seeds.
- Step 7Mix well all the ingredients of the dressing and add a little salt if necessary.
- Step 8In a salad bowl, add the dressing to the cauliflower, quinoa and half of the pomegranate seeds, half of the parsley leaves and the goat cheese. Mix well.
- Step 9Garnish with the rest of the parsley leaves and the rest of the pomegranate seeds
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- Tags:
- cauliflower
- cheese
- food
- goat
- healthy
- pomegranate
- salad