Roasted Cauliflower Salad with Salsa Verde
Prep time
Cook time
Total time
Recipe type: Delicious Sides
Cuisine: Mexican
  • 1 head of cauliflower, slice ½” thick into 4 slices
  • 1 cup parsley, cleaned and packed
  • ½ cup cilantro, cleaned and packed
  • 2 scallions, trimmed and sliced
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 Tbs red onion, minced
  • 1 Tbs capers, drained from brine
  • ¼ tsp kosher salt
  • Fresh ground black pepper, to taste
  • 1 Tbs extra-virgin olive oil
  • ¼ tsp garlic, minced
  • 2 clementines, peeled and segmented
  • ½ pomegranate, seeds removed
  • ½ cup pepitas (pumpkin seeds)
  1. Slice the cauliflower into ½” thick slices (reserve the bits that don’t hold together for another dish).
  2. Arrange the cauliflower slices on a baking sheet and drizzle with 2 tablespoons of olive oil.
  3. Roast at 400 degrees for about 25 minutes until the cauliflower is slightly tender and starting to caramelize.
  4. Remove from oven and allow to cool slightly.
  5. Salsa verde: for an authentic salsa verde, use a mortar and pestle (or use a food processor). Grind parsley, cilantro, scallions, lemon juice and zest, onion, capers, salt, pepper, olive oil and garlic into a paste.
  6. Assemble Salad: Gently toss cauliflower with ½ of the salsa verde; add more as needed. Add clementines, pomegranate seeds and pepitas; gently toss and serve.
Recipe by The Energized Body at