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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 15 min
Antioxidant rich pomegranate seeds, called arils, add a bright pop of tart sweetness to savory dishes like salads, grain and rice dishes, and sauteed or roasted vegetables.
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Directions

  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 cup pomegranate seeds and 1/4 cup each chopped parsley and mint.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Categories:

Cauliflower Broccoli Beans and Legumes Green Bean Side Dish

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