Yield: 4 servings
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients
- 1 cauliflower (for a touch of color, opt for purple or orange)
- 1 small butternut squash
- 2 sweet potatoes
- 4 carrots
- 2 lawyers
- 4 handfuls of greens of your choice (spinach, leaf lettuce, arugula, kale, beet greens, etc.)
- 4 handfuls of nuts (walnuts, pecans, cashews, trail mix, etc.)
- 8 slices of halloumi-type grilling cheese (or cheese of your choice)
- 1 pomegranate
- 2 tbsp olive oil
- Store-bought balsamic vinaigrette or your homemade recipe (to taste)
- Pepper and salt (to taste)
Preparation
- Preheat oven to 385 °F.
- Peel the butternut squash, carrots, and sweet potatoes. Cut the squash into large strips, the carrots in half lengthwise, and the sweet potatoes into rounds. Place all the vegetables in a salad bowl. Pour 2 tbsp. of olive oil, salt, and pepper. Mix to coat the vegetables well.
- Line a baking sheet with parchment paper and place the vegetables on it in an even layer. Bake for 30 minutes, turning the vegetables occasionally.
- While the vegetables are cooking, cut the cauliflower florets into similar sized pieces. Place the cauliflower in a blender and pulse 4 or 5 times until the consistency of rice is reached.
- Heat a drizzle of oil in a pan and add the cauliflower rice and a little salt. Cook for 1 to 2 minutes until tender. Set aside. This step is optional.
- Heat a frying pan until white and roast the nuts for a few minutes, stirring constantly to prevent them from burning. Set aside.
- Grill the cheese slices in a pan.
- Extract the arils from the pomegranate.
- Before serving, peel and slice the avocados. Drizzle with lemon juice.
Dressage
10. Arrange cauliflower rice, selected greens, roasted vegetables and cheese in a bowl. Top with avocado, walnuts and pomegranate arils. Season and drizzle with vinaigrette.
Tips
- In this recipe, cauliflower is used as a substitute for a starchy food. You could also use leftover rice, couscous or barley, for example.
- Save cauliflower stems and leftover roasted vegetables to make soup.
- To easily remove the arils from the pomegranate without getting your hands dirty, cut the skin of the fruit and then submerge it in a bowl of water to break the rind. Once the fruit is open, simply peel the arils apart with your fingers. The seeds will sink to the bottom of the water, while the membrane will float.