Cauliflower Salad

This Cauliflower Salad is a vibrant and crunchy dish that combines roasted cauliflower with fresh vegetables and a zesty dressing, perfect for a light meal or side dish. It showcases the versatility of cauliflower while providing a delightful mix of textures and flavors.

Ingredients

• Cauliflower - 300 grams
• Cherry tomatoes - 150 grams
• Cucumber - 1 medium (about 150 grams)
• Red onion - 1/4 medium (about 25 grams)
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into bite-sized florets and place them in a mixing bowl.
3. Drizzle 1 tablespoon of olive oil, garlic powder, salt, and black pepper over the cauliflower and toss to coat evenly.
4. Spread the seasoned cauliflower on a baking sheet and roast for about 20 minutes, or until golden and tender, tossing halfway through.
5. While the cauliflower is roasting, chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
6. In a large bowl, combine the roasted cauliflower, chopped vegetables, and fresh parsley.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.
8. Pour the dressing over the salad and toss gently to combine.
9. Serve immediately or refrigerate for 10 minutes to allow flavors to meld.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins C and K, promoting immune health and bone strength.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

Tags