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We are making a Roasted Cauliflower Salad with a combination of veggies that will blow your mind! This healthy plant-based recipe is easy to make, it's ready in a few minutes, and it is incredibly delicious. What more can we ask for?
I love making this cauliflower recipe whenever I can. We only need a few ingredients, and the result is incredible. You get a load of tasty vegetables and a full belly. And you'll be satisfied for a good while even though it is a vegetable salad.
The star of the recipe is, of course, cauliflower. I love cauliflower! The taste is very subtle, so it is effortless to pair it with a heap of different ingredients without going wrong. Also, I've said it before many times; cauliflower is a powerhouse of nutrients.
Cauliflower is considered a super-food because of its nutrient-rich content. It is super loaded with fibre, vitamins B and C, and a handful of minerals. It's also a great source of antioxidants, which we know are essential to protect our cells from harmful free radicals and inflammation.
As you can see, there are many reasons to have cauliflower as the base of this incredibly delicious vegetable salad. And all we need to do is throw the cauliflower in the oven for a good 10-15 minutes, so it's nice and tender.
Before getting it in the oven, I also mixed in some chickpeas to roast them as well. This process will add some texture and flavour to these two amazing ingredients. Chickpeas will make it much more filling and they add a good amount of protein to the dish.
I like to always have some leafy greens in my recipes, so whenever I can sneak them in, I sure do! For this recipe, I added rocket lettuce. It has a fresh, tart, bitter taste with some peppery tones. This goes perfect with the subtle flavour of the cauliflower and the chickpeas.
To tie it all together, we need a dressing. I find making dressings at home is much better than buying at the store. I always end up throwing in the bin half a bottle that has gone bad. By making my own, I know the amount I need, and I can switch it up depending on what I'm adding to the salad of the day.
For this dressing, we are mixing apple cider vinegar with olive oil. And to spice it up a bit, I cracked some black pepper, added ground cumin and a bit of salt. I like using a whisk to mix it all, but you can also do it in a jar with a sealed lid, just give it a good shake. If there's any left, you can leave it in the jar and keep it in the fridge for a couple of days.
Just to add an extra little touch to make our salad super special, I sliced almonds and dates, and I sprinkled them all around. It will take your delicious cauliflower salad to a whole other level!
For the salad
For the dressing
For the topping
|Amount Per Serving|
|Calories 405||From Fat 209|
|% Daily Value*|
|Total Fat 23g||35.7%|
|Saturated Fat 3g||14.8%|
|Trans Fat 0g|
|Total Carbohydrate 42g||13.9%|
|Dietry Fiber 13g||53.8%|
|Vitamin K2 0µg||0%|
|Vitamin A 502.11IU||10%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.68mg||33.9%|
|Vitamin C 144.85mg||241.4%|
|Vitamin D 0IU||0%|
|Vitamin E 5.97mg||19.9%|
|Vitamin K1 79.16µg||99%|
|Folic Acid 0µg|
|Pantothenic acid 2.16mg||21.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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