What to do
- Preheat oven to 400F.
- 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.
- While cauliflower is roasting, whisk together yogurt dressing ingredients together.
- 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
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
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
1 container of Love Beets White Wine Balsamic Roasted Beets, quartered
1/3 cup chopped pistachios