Cauliflower & Pomegranate Salad with a Yogurt Dressing

Inspired by Food & Wine Magazine

Ingreadient

• 1 head cauliflower (trimmed and sliced into 1/2" florets)
• 1 tablespoon olive oil
• salt and pepper
• lettuce mix (of choice)
• 1 cup pomegranate seeds
• 1 cup plain yogurt
• 1 tablespoon lemon juice (last time used 1)
• 1 garlic clove (minced)

Step by step

1. Preheat oven to 425 degrees F. Trim cauliflower and cut florets into 1/2" pieces. Toss on a baking sheet with the olive oil, salt, and pepper, and roast until tender when pierced with a fork and golden brown, 20 to 25 minutes.
2. Meanwhile, whisk together the yogurt, lemon, and garlic.
3. Arrange a layer of lettuce on a large platter and then sprinkle the pomegranate seeds and cooked cauliflower on top. Finish with dollops of dressing and salt and pepper.