Cauliflower & Pomegranate Salad

myWholeLifeBy myWholeLife Team  , ,   , ,

January 28, 2016

A recipe from our Weight Management App that is loaded with many minerals, vitamins and is a thermogenic (metabolism-boosting) powerhouse. Cauliflower is an excellent source of thermogenic vitamin C, vitamin K, folate and even contains some choline. However, it's the sulfur compound called indole-3-carbinol (i3C) that gives cauliflower its thermogenic effects. Pomegranate contains many minerals and vitamins including potassium, magnesium, folate and a good dose of thermogenic vitamin C. Eating pomegranate fruit whole rather than in juice form, is most beneficial for weight loss.

  • Yields: 1 - 2 Servings


2 cups of cauliflower florets, chopped small

2 celery ribs, chopped

¼ cup pomegranate seeds

1 bunch parsley, chopped

3 green onions, chopped

2 oz. goat feta, crumbled

½ cup chickpeas, cooked or canned, rinsed and drained

2 Tbsp extra extra virgin olive oil

1 Tbsp apple cider vinegar

½ lemon, juiced

1 tsp raw honey

Sea salt and pepper


1Preheat oven to 450 degrees.

2Place cauliflower florets on a parchment paper lined baking sheet, drizzle with some avocado or olive oil and sprinkle with sea salt and pepper.

3Bake for 8 to 10 minutes, slightly browned and al dente to retain some crunch. When done remove from baking sheet to cool.

4Mix together the apple cider vinegar, lemon juice, honey and olive oil in a small bowl and season with sea salt and pepper. Set aside.

5Add the cauliflower, celery, parsley, pomegranate seeds, green onions, feta and chickpeas in a mixing bowl. Add the dressing and toss then serve in small salad bowls.

Note: Recipe within the Weight Management App includes directions on cooking your own chickpeas.