In the summer I tend to avoid vegetables like broccoli and cauliflower, as they are more suited for the fall/winter. The other day, I was looking through a new Okanagan recipe book and found this amazing-looking cauliflower salad. It was only that the recipe called for deep-frying of the vegetables. It was a good idea to roast it, but I didn’t think that would be as tasty. I was right! After eating it twice in a week, I thought it would be great as a salad for summer. Especially with the cherries. Without further ado, I present to you a delicious cauliflower salad.
This recipe comes from the HEAL weekly meal planning program. I will share a few recipes from this program on my blog from time to time! Weekly Meal Plans will send you a new menu plan every Thursday night to ensure that you never have to wonder “What’s for Dinner?” You will receive 9 new recipes in your weekly meal plan – 3 breakfasts, 4 mains, and 2 snacks. All are high-protein, dairy-free, and refined-sugar-free. Why? You can lose weight, increase energy or reduce bloating if that’s what you desire. Click Here to Learn about Our 12 Week or 1 Year Meal Planning Options Let me plan your weekly healthy meal!
This recipe for cauliflower salad is:
- gluten free
- Dairy free
- Grain free
- Whole30 approved
- Candida friendly (ex dried fruits)
- Vegans
- vegetarian
- It is EASY to do!
Prep Time
15
Cook Time
30
Total Time:
35
Serves:
4
Ingredients:
Salad:
- 1 head of cauliflower chopped
- 2 TBSP avocado oil
- Red onion, 1 sliced
- Green onions, 1 bunch, chopped
- Half a cup of dried cherries or raisins (or fresh cherries).
- Fresh mint chopped, 1 TBSP
- To taste: sea salt and pepper
Dressing:
- 1/2 cup tahini
- 3 cloves of garlic, finely grated
- Half a teaspoon of sea salt
- 2 TBSP olive oil
- 1 lemon, juiced and zested
- 1 tsp chopped parsley
- 1/4 cup of water
Directions:
- Pre-heat the oven to 425F.
- Chop the cauliflower in bite-sized pieces, and add it to a bowl along with 2 tablespoons of avocado oil.
- Set the timer to 15 minutes and place on a baking sheet lined with parchment paper.
- Once the timer has gone off, add the red onion to the tray with the cauliflower. Mix well and return it back into the oven for 10 more minutes.
- As the pasta is cooking, prepare the dressing by chopping the mint and green onions.
- Turn the food processor on and add 3 garlic cloves. This will make it minced.
- Add the remaining ingredients, and mix well.
- The cauliflower will continue to roast until it becomes crispy.
- Once the cauliflower is done, combine all ingredients (dressings and salads) in a large serving bowl and serve.
