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Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds

Name: Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

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.

Directions

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.