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 my orange tahini dressing, it can serve as a hearty side dish or even a satisfying lunch if you double up on the portion.
It started out as a very successful Saturday trip to a farmers market. Discovery of the day: there is such thing as purple cauliflower. And it’s the prettiest veggie! After adding lime green romanesco to my shopping bag, I knew I was in for a very colorful cooking session.
Although I love raw cauliflower based salads, I took the steaming route this time. You’ve been sending me a lot of emails saying you’d like to see healthy recipes that would not be as bloating and steaming cruciferous vegetables like these makes them much easier to digest.
Fun fact: the purple cauliflower turns somewhat blue-ish when you steam it. But the craziest part is that the water you cook it in gets a deep blue, almost ink-like color. So be warned and don’t freak out like I did :)
Pomegranate seeds add a fresh, sweet and sour element to the hearty veggies plus the color combination looks just amazing. It’ll look just as great with white cauliflower too if you can’t get the purple one as easily; it tastes the same too.
I just can’t get over how pretty this is!!! All those beautiful colors :)
Topped with my favorite, protein-packed orange tahini dressing, this romanesco & cauliflower salad is a dream come true. Filling, healthy, scrumptious and so easy to make!
- 1 head (about 450g) purple (or regular) cauliflower
- 1 head (about 400g) romanesco (or broccoli)
- 1 large pomegranate
- ½ of the recipe for my Orange & Tahini Dressing
- 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.
- You can also keep it in the fridge for 2-3 days.
View Romanesco and Cauliflower Salad’s Nutritional Information
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