Roasted Cauliflower Salad with Spicy Dressing
Try this Roasted Cauliflower Salad with Spicy Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- juice from 1 lemon
- 1 teaspoon cumin seeds
- 1 tablespoon grape seed oil
- 3 tablespoons raisins
- 1 sweet onion sliced thin
- 1 tablespoon harissa (tunisian hot chili sauce)
- 1 head cauliflower separated into bite-sized florets
- 2 cups cooked chickpeas
- 1/2 cup loosely packed finely chopped fresh italian parsley
- 1/2 cup loosely packed finely chopped fresh cilantro
- sea salt to taste (i used 2 pinches)
- Carbohydrate 91.7214062491024 g
- Cholesterol 0 mg
- Fat 13.2019562437892 g
- Fiber 25.1453435449407 g
- Protein 26.4098906246387 g
- Saturated Fat 1.324981874416 g
- Serving Size 1 1 Serving (565g)
- Sodium 107.496562496592 mg
- Sugar 66.5760627041617 g
- Trans Fat 1.7743618746773 g
- Calories 557 calories
Preheat your oven to 400F and set out a large baking sheet.Add lemon juice, raisins and harissa to a small bowl. Set aside.Add cauliflower florets, cooked chickpeas, onion, oil and cumin seeds to the large baking sheet and stir with your hands to coat all pieces in oil. Slide the baking sheet in the oven and roast veggies for 30 minutes, rotating once, or until cauliflower tops are lightly blackened. Remove from the oven and allow to cool.Add everything to a large bowl: roasted veggies, parsley, cilantro and soaked raisins with juices. Stir to coat, add salt to taste and serve!
