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RECIPE
8 INGREDIENTS4 STEPS30MIN

Turmeric Cauliflower Barley and Pomegranate Salad

4.3
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Roasted cauliflower coated in turmeric and extra virgin olive oil adds texture and a distinct nutty accent to this simple vegetarian salad. Wanna add some extra protein? Pair it to grilled meat, fish or tofu.

30MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/2 cup
1 head
1/2 cup
Feta Cheese
1/4 cup
Extra-Virgin Olive Oil
to taste
Salt and Pepper
4
Walnuts
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Nutrition Per Serving
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CALORIES
397
FAT
21.5 g
PROTEIN
11.8 g
CARBS
46.2 g

Directions

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Step 1
Preheat the oven at 350 degrees F (180 degrees C).
Step 2
Boil the Barley (1/2 cup) according to package instructions. Drain it and dress it with Extra-Virgin Olive Oil (2 Tbsp) . Set aside.
Step 3
Wash the Cauliflower (1 head) , and cut out the florets, coat them in Ground Turmeric (1 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , and Salt and Pepper (to taste) . Bake for about 20 minutes.
Step 4
Combine the roasted cauliflower and barley into a large serving dish. Crack a few Walnuts (4) and deseed one Pomegranate (1) . Add them to the barley and cauliflower together with some Feta Cheese (1/2 cup) .

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175 Saved
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Nutrition Per Serving
Calories
397
% Daily Value*
Fat
21.5 g
28%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
17.8 mg
6%
Carbohydrates
46.2 g
17%
Fiber
12.3 g
44%
Sugars
15.4 g
--
Protein
11.8 g
24%
Sodium
309.5 mg
13%
Vitamin D
0.1 µg
0%
Calcium
165.2 mg
13%
Iron
3.1 mg
17%
Potassium
986.4 mg
21%
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