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Romanesco and Cauliflower Salad With Pomegranate [Vegan]
This romanesco and cauliflower salad with pomegranate is the most beautiful and vibrant salad ever! It also has the right amount of crunchy and soft, sweet, sour and savory. Combined with orange tahini dressing, it can serve as both a hearty side dish and satisfying lunch if you double up... Read More
Ingredients You Need for Romanesco and Cauliflower Salad With Pomegranate [Vegan]
How to Prepare Romanesco and Cauliflower Salad With Pomegranate [Vegan]
Salad:
- Bring water to a boil in a large pot with a steaming insert (or use a steamer). If you don't have a steamer, you can use a large pot filled with about an inch and a half of water and bring that to a boil.
- In the meantime, wash the romanesco and cauliflower and discard the hard, inedible parts (Keep the leaves if you bought organic veggies! they are very nutritious).
- Divide the veggies into florets (or keep whole)* and steam for 5-10 minutes. They should soften up a bit but not get mushy. I like to leave the romanesco a bit crunchy, too, but it's up to you.
- Drain the veggies and let cool off a bit.
- In the meantime, seed the pomegranate and make the dressing.
- If you steamed the whole veggies, divide them into florets. Transfer to a large bowl along with the pomegranate.
- Toss with the dressing and enjoy.
- Drain the chickpeas, but save the brine.
- Transfer all ingredients except for the brine to a blender and pour in about one half of the chickpea brine.
- Blend until super smooth. Add more of the brine if needed to get a thick, creamy consistency.
- Adjust the saltiness and sourness to taste.
Notes
Both the salad and the dressing will keep in the fridge for 3 days.
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