Header Recipes

Twisted Pomegranate Salad



1 shallot
60 grams pomegranate arils
300 grams cauliflower
100 grams baby kale leaves
extra-virgin olive oil spray
3 tablespoons walnut oil
1/4 cup pomegranate juice
2 teaspoons dijon mustard
salt to taste

Twisted Pomegranate Salad Directions


Add all ingredients together and beat until they are totally combined


Cut cauliflower into florets

Peel and finely chop shallots

Spray cauliflower and shallots with extra virgin olive oil

Heat a fry pan to medium heat

Fry cauliflower and shallots until golden brown

Add baby kale leaves stir through and take off heat

Make dressing

Place cooled pan ingredients and pomegranate arils in a serving dish and mix dressing through, serve immediately

Nutrition facts

Per Serving

Fibers (g): 4g

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