Salad Bowls

Roasted Cauliflower & Beet Salad w/ Yogurt Dressing

Preparation: 30 minutes

Serves: 4


  • 1 large head of cauliflower
  • 2-3 tbsp olive oil
  • 1-2 tbsp fresh, finely chopped parsley
  • Salt and pepper to taste
  • 430g container plain dairy free or regular yogurt
  • 3 tbsp sour cream (dairy free or regular)
  • 2 tbsp finely minced shallots
  • 2 tbsp fresh herbs of choice
  • 1 1/2 tsp finely minced garlic
  • 1 tsp agave
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 120g rocket
  • 180g Love Beets Balsamic Roasted Beets
  • Pomegranate
  • 1/3 cup chopped pistachios


  1. Preheat oven to 200 degree Celsius
  2. Break cauliflower into small florets. In a mixing bowl, toss cauliflower with olive oil, finely grated parmesan, parsley, salt and pepper. Transfer to a parchment lined baking sheet and bake for about 25 minutes, stirring twice while roasting.
  3. While cauliflower is roasting, whisk together yogurt dressing ingredients together.
  4. To assemble salad, plate greens. Top with beet slices and roasted cauliflower. Spoon herbed yogurt dressing over salad and top with pomegranate seeds, pistachios, and fresh herbs.