Cauliflower is a great versatile vegetable that is delicious, light and high in fiber. One cup of this cruciferous vegetable offers 25 calories, 2.5g of fiber, 5g of carbohydrate and 50mg of vitamin C. Pomegranate seeds offer really potent antioxidants such as punicalagins and punicic acid. While pomegranates might be intimidating to de-seed, here’s a technique that can help you.
- 1 medium cauliflower
- 2 cups (250g) baby carrots, cut diagonally
- ¼ cup of olive or coconut oil
- 3 garlic cloves, crushed
- 1 tsp of sea salt
- 1 tsp of cumin
- 2 large handfuls of spinach
- ½ pomegranate, seeds removed
- Preheat oven to 400F (200C). Cut cauliflower into 1-inch slices and chop into pieces. Slice carrots into halves diagonally.
- Mix oil, garlic, cumin and salt together and toss with the carrots and cauliflower in a bowl until vegetables are coated.
- In a lined baking tray, bake the cauliflower and carrots until tender, approximately 25 minutes.
- Stir the spinach with the cauliflower and carrots then sprinkle with pomegranate seeds and serve.
Cauliflower – broccoli
Baby carrots – zucchini
Spinach – kale
Pomegranate – cranberries
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.