The Pioneer Woman Tasty Kitchen
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Roasted Broccoli and Cauliflower Salad

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Level: Easy

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Description

Forget fads and so-called superfoods, this is the real deal. Vegan, delicious and absolutely rammed with vitamins and nutrients.

Ingredients

  • 1 head Cauliflower
  • ½ heads Broccoli
  • 1 Tablespoon Olive Oil Or Sunflower Oil
  • ⅓ cups Baby Spinach (We Often Keep This Frozen)
  • 1 bunch Cilantro (or Parsley If You’re Not A Fan)
  • ½  Pomegranate, Deseeded
  • 1  Blood Orange Or Regular Orange (or Kumquats, 1 Orange Roughly Equal To 5 Kumquats)
  • 5  Radishes
  • Salt And Pepper, to taste
  • FOR THE DRESSING:
  • 50 milliliters Soy Milk (or Use Your Favourite Vegan Milk)
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Garlic Powder (or 1 More Clove Garlic, Chopped)
  • 1 teaspoon Mustard
  • 1 teaspoon Tomato Paste
  • 2 teaspoons Vinegar

Preparation

Cut cauliflower and broccoli into equal-sized pieces.

Heat a frying pan with the oil. Slowly fry the cauliflower. We want it to darken very slowly—raw cauliflower isn’t our aim here.10 minutes total should do it. After about 3 minutes, add broccoli to the pan and fry slowly with the cauliflower.

Meanwhile, wash the spinach and cilantro, set them aside. Cut pomegranate in half and deseed. If using kumquats, cut in half and take out the seeds (you can eat the skin). If not using kumquats, segment orange. Cut the radishes into thin slices.

By now the cauliflower and broccoli should be ready. Add them and all the other ingredients (except the pomegranate seeds) into a serving bowl.

Add all the dressing ingredients to another bowl and mix well.

Mix everything together. The salad is ready! Garnish with the pomegranate seeds. If desired, sprinkle with dukkah, sesame seeds or pumpkin seeds.

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