Paleo Oven-Roasted Tenderstem Broccoli Salad – a delicious recipe with Broccoli, dashes, Chorizo, Tomatoes, Garlic, Cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pre-heat the oven to 180c.
2
Line a baking tray with baking paper/foil.
3
Rinse the tenderstem broccoli and place in the tray, along with the chorizo, garlic and tomatoes.
4
Sprinkle the olive oil, salt and pepper evenly over the ingredients and slightly toss the tray to ensure everything is covered before placing the tray in the oven.
5
Roast for approximately twenty five minutes or until almost cooked, before adding the pine nuts a few minutes before removing the tray from the oven.
6
Place everything on a plate and before serving, crumble on the cheese and add the fresh basil and pomegranate seeds.
7
Serve with cauliflower rice.
8
If eating cold, then add the cheese, basil and pomegranate seeds just before serving.
710
kcal
Calories
63
g
Fat
31
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Tenderstem Broccoli, 2 dashes Extra Virgin Olive Oil, 100 grams Chorizo, 100 grams Pomodorino Tomatoes, and more.
Yes, Paleo Oven-Roasted Tenderstem Broccoli Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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