Cauliflower is one of the most versatile vegetables out there: it can be eaten raw, roasted, sautéed, baked, mashed, or even turned into “rice” or gluten-free pizza crust. Cauliflower can be anything, including an amazing lunch or dinner option, like this roasted cauliflower salad.

ROASTED CAULIFLOWER SALAD

Ingredients:

Dressing:

1/8 cup tahini

1/8 cup water

1/2 teaspoon curry powder

1/2 teaspoon coconut nectar (or maple syrup, if not cleansing)

1/2 small garlic clove, chopped

1 tablespoon juice from fresh lemon

salt and pepper to taste

Salad:

3 cups raw cauliflower florets

1/4 cup cooked lentils (canned or made from scratch)

3 cups chopped red leaf lettuce

1/2 cup chopped carrots

1/2 cup chopped cucumber

1/8 cup chopped red onion

1 tablespoon olive oil (for roasting cauliflower)

Directions:

Cut and prep salad ingredients.

Assemble dressing ingredients

Take the cauliflower florets, toss in olive oil and salt and pepper, and roast at 400F for 25 minutes, turning once. This should yield about 1 and 1/2 cups of roasted cauliflower.

For this recipe, we cooked a few servings of lentils at once and then just took 1/4 cup of cooked lentils for the roasted cauliflower salad. We always make extra lentils when cooking, as they can be used throughout the week or simply make this recipe over again!

Combine ingredients together.

Add dressing, mix, and enjoy!

Recipe and photography by Ari Scott

https://blog.cleanprogram.com/roasted-cauliflower-salad/?utm_source=email&utm_medium=campaign-email&utm_campaign=roasted-cauliflower-salad-06-16-21&_ke=eyJrbF9jb21wYW55X2lkIjogIk1OU1RIaiIsICJrbF9lbWFpbCI6ICJzaHV0YWxldmFAZ21haWwuY29tIn0%3D