Colorful Roasted Cauliflower Salad

Lauren

Crunchy, healthy, and ready to be the hit of any Summer picnic. Our Colorful Roasted Cauliflower Salad is loaded with vegetables and delivers a low carb option to compliment any main course. A little bit of sweet, a little bit of salt, and a whole lot of taste!  

<h2> Ingredients: 

For the Salad: 

  • 1⁄2 head cauliflower 
  • 1 cup chickpeas, also called garbanzo beans, drained and rinsed 
  • 1⁄2 tsp turmeric 
  • 1 tsp ground cumin 
  • 1⁄2 tsp granulated garlic, can also use garlic powder 
  • 1-2 tsp extra virgin olive oil (you can also use melted coconut oil) 
  • 1⁄2 cup quinoa, uncooked 
  • 1 medium beet, peeled and shredded 
  • 1 large carrot, or two medium carrots, shredded 
  • 1⁄4 cup red onion, peeled and thinly sliced 
  • 1 cup spinach 
  • 1 cup arugula 
  • 2-3 oz feta cheese or goat cheese, crumbled 

For the Dressing: 

    • 3 Tbsp extra virgin olive oil 
    • 1⁄2 tsp dijon mustard 
    • 1 1⁄2 tsp apple cider vinegar 
    • 2 tsp lemon juice, freshly squeezed salt to taste, optional 
    • Balsamic vinegar, optional 

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<h2> Directions: 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. 
  2. Toss cauliflower and chickpeas with 1-2 tsp of olive oil (or melted coconut oil), then add the turmeric, cumin and granulated garlic and toss to coat evenly. Bake for 25-30 minutes, until the cauliflower begins to brown on top. Remove from the oven and set side. 
  3. While the cauliflower and chickpeas are roasting, cook the quinoa according to package directions. Set aside to cool before assembling the salad (see notes for alternative).
  4.  Combine the spinach, arugula, shredded beet, shredded carrots, and cooked quinoa to a large salad or mixing bowl. Whisk together the dressing ingredients and pour over the salad. Gently mix to combine and coat everything in the dressing, then add the roasted cauliflower and chickpeas, and top with crumbled feta or goat cheese. Optional to drizzle with a little balsamic vinegar before serving. 

<h2> Notes: 

- You can use any combination of leafy greens for this salad, such as using kale or all spinach.

- For a lower-carb version, try using 1 - 1 1⁄2 cups cooked cauliflower rice instead of quinoa. 

- The beet and carrots can be easily shredded in a food processor fitted with the fine shredding blade. If you don’t have a food processor, you can also slice and chop thinly by hand. Note that the beets are easier to eat raw if sliced as thinly as possible. - You can top this salad with cubed mozzarella cheese instead of feta or goat cheese, or use a dairy-free version if needed. - You can use as little or as much of the dressing as you’d like. If you’d rather not use the dressing, try topping the salad with just a drizzle of olive oil and some freshly-squeezed lemon juice.

 

 
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LAUREN | FOOD BLOGGER

Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.