Roasted vegetables are not utilized enough in salads. They provide so much depth of flavor and texture, which will immediately make you think, ‘why haven’t I been doing this more?!’. This salad has a ton of roasted veggies, including perfectly cooked brussels sprouts, so try it out tonight or for your next dinner party.
Instructions
- First, preheat your oven to 375F.
- Cut the brussels sprouts in half and put them on a baking tray. Cover them with olive oil, salt, and pepper. Make sure they are all seasoned and oiled well.
- Then, cut up a head of cauliflower into stakes. When you cut the leaves off, make sure not to cut the stem because that is what will keep it together. Put them on other baking sheets and cover them well with olive oil, salt, and pepper as well. Putting them on separate baking sheets will make sure the two roasted veggies cook at their own pace.
- Once the brussels sprouts have gotten a little charred and crispy, take them out of the oven.
- For the cauliflower, wait until the cores are soft.
- Start by plating the cauliflower steaks on the bottom of a platter, followed by the brussels sprouts, pomegranate seeds, and either feta cheese or some labneh.
