Cauliflower and Black Olive Salad with Oregano and Pomegranate

This salad is a great way to use up leftover cauliflower. It's also a healthy and refreshing dish that's perfect for summer. The black olives add a salty flavor to the salad, while the oregano and pomegranate seeds add a touch of sweetness and acidity. The lemon juice and olive oil add a brightness to the salad, and the garlic adds a bit of depth of flavor.

I first came up with this recipe when I was trying to find a way to use up some leftover cauliflower. I had already tried roasting it, but I was looking for something a little more interesting. I decided to try making a salad with it, and I'm so glad I did! This salad is so easy to make, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 small head of cauliflower, cut into florets
• 1 cup pitted black olives
• 1/2 cup chopped fresh oregano
• 1/2 cup pomegranate seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cauliflower florets, black olives, oregano, pomegranate seeds, olive oil, lemon juice, garlic, salt, and pepper.
2. Toss to coat.
3. Serve immediately or refrigerate for later.
4. Enjoy!

Why It Works

• The cauliflower is a great base for the salad because it's a neutral flavor that goes well with the other ingredients.
• The black olives add a salty flavor to the salad, while the oregano and pomegranate seeds add a touch of sweetness and acidity.
• The lemon juice and olive oil add a brightness to the salad, and the garlic adds a bit of depth of flavor.