Roasted Cauliflower Salad
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 2-3
Ingredients
Cauliflower:
- 1 head of cauliflower
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- ½ tsp. chili powder
- 1 tsp. coconut oil
- 1 dash sea salt
Salad:
- 1 avocado
- 1 head of lettuce
- ¼ cup Greek olives
- 1 tomato
- 2 Tbsp. hemp seeds (optional)
- ¼ cup red onion
Dressing:
- ¼ cup tahini
- 1 lemon zester
- ½ lemon, juiced
- 2 Tbsp. water
- 1-2 Tbsp. sriracha hot sauce ▪ 1-2 dashes sea salt
Instructions
- Turn oven to broil.
- Chop cauliflower, removing the stems and cutting the florets into bite size pieces. Place cauliflower in bowl with remaining cauliflower ingredients. Stir well, may have to use hands to coat cauliflower. Lay flat on baking sheet and broil for 5 minutes. Take out and stir around. Cook for another 5-10 minutes. Cauliflower should be roasted but not burnt.
- Next chop salad ingredients. Place in one large or two medium bowls. Add cauliflower to bowl(s).
- Next make dressing by placing all ingredients in a food processor and process until smooth.
- Pour dressing into salad (s) and mix well, serve right away.
