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Roasted Cauliflower Salad

RECIPE SUMMARY

 

Roasted Cauliflower Salad

Makes 4 Servings: Counts towards 1¼ cups Vegetables, ¼ tablespoon Oil

 

INGREDIENTS

Roasted Cauliflower Salad
 4 cups Cauliflower Florets
 ½ Red Onion, chopped
 ½ cup Radishes, thinly sliced
 ½ Bunch of Parsley
 Sea Salt, to taste
 Black Pepper, to taste
Dressing
 ¼ cup Lemon Juice
 2 Cloves of Garlic, minced
 ½ teaspoon Cumin
 ¼ teaspoon Cayenne Pepper
 ¼ teaspoon Sea Salt

 

DIRECTIONS

1

Preheat the oven to 400°F.

2

On a baking sheet, place the cauliflower florets in a single layer; slice the red onion into ¼ inch strips and place on the baking sheet with the cauliflower. Drizzle the cauliflower and onions with olive oil and season with salt and pepper; toss to coat.

3

Place the baking tray in the oven and roast the cauliflower and onions for 20 minutes, stir, and then return them to the oven and roast for an additional 10 to 15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

4

In a food processor, add all the dressing ingredients and blend until the garlic is pureed. Refrigerate until ready to serve.

5

Pull the parsley leaves from the stems and roughly chop the leaves until you have about 1½ cups loosely packed; thinly slice the radishes.

6

To build the salad, combine the roasted cauliflower and onions in a bowl along with the radishes and chopped parsley; drizzle the lemon dressing over top and toss to combine. Serve warm or cold.

 

Ingredients

Roasted Cauliflower Salad
 4 cups Cauliflower Florets
 ½ Red Onion, chopped
 ½ cup Radishes, thinly sliced
 ½ Bunch of Parsley
 Sea Salt, to taste
 Black Pepper, to taste
Dressing
 ¼ cup Lemon Juice
 2 Cloves of Garlic, minced
 ½ teaspoon Cumin
 ¼ teaspoon Cayenne Pepper
 ¼ teaspoon Sea Salt

Directions

1

Preheat the oven to 400°F.

2

On a baking sheet, place the cauliflower florets in a single layer; slice the red onion into ¼ inch strips and place on the baking sheet with the cauliflower. Drizzle the cauliflower and onions with olive oil and season with salt and pepper; toss to coat.

3

Place the baking tray in the oven and roast the cauliflower and onions for 20 minutes, stir, and then return them to the oven and roast for an additional 10 to 15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

4

In a food processor, add all the dressing ingredients and blend until the garlic is pureed. Refrigerate until ready to serve.

5

Pull the parsley leaves from the stems and roughly chop the leaves until you have about 1½ cups loosely packed; thinly slice the radishes.

6

To build the salad, combine the roasted cauliflower and onions in a bowl along with the radishes and chopped parsley; drizzle the lemon dressing over top and toss to combine. Serve warm or cold.

Roasted Cauliflower Salad

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