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Roasted Cauliflower Pomegranate Sorghum Salad

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings


  • 4 tablespoons olive oil
  • 1 head cauliflower, chopped
  • 1/4 teaspoon sea salt
  • 1 cup whole grain sorghum
  • 10 ounces baby spinach, washed
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon water
  • 1 clove garlic, minced
  • sea salt and pepper, to taste
  • 1/4 cup walnuts, chopped
  • 4 tablespoons pomegranate seeds


  1. Preheat oven to 400 °F.

  2. In a large bowl add olive oil and sea salt and mix together. Add cauliflower to the bowl, and stir to coat. Roast for 20-25 minutes. Occasionally stir and turn cauliflower over until golden brown.

  3. Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add whole grain sorghum. Cover and bring to a full boil for 5 minutes. Reduce heat to medium and cook for an additional 40 minutes covered or until sorghum is soft. If there is water left in the pot, strain it. Remove from heat and cover. Let the sorghum cool completely before adding to the salad.

  4. Place the spinach and roasted cauliflower in a large mixing bowl.

  5. In a small bowl or a Mason jar, whisk olive oil, white balsamic vinegar, water and garlic (optional) until the oil is emulsified. Season with salt and pepper, if desired. Drizzle the dressing over spinach and cauliflower. Add cooled sorghum, walnuts, and pomegranates to the bowl and toss to combine.

Recipe Notes

Nutrient Analysis:
Serving: 1 serving, Calories: 371 Fat: 14 g Saturated fat: 2 g Carbohydrates: 53 g Sugar: 8 g Sodium: 90 mg Fiber: 11 g Protein: 11 g Cholesterol: 0 mg