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How this worksServings: 8 people
Calories: 67kcal
Ingredients
ROASTED CAULIFLOWER
- 1 small head cauliflower, chopped into small florets
- 1/2 tsp salt
- 1 tsp extra-virgin olive oil
- 1 1/2 Tbsp dried tarragon leaves
- 1 Tbsp fresh oregano leaves or 1 tsp dried oregano
VINAIGRETTE
- 1/3 cup fresh lemon juice
- 1 tsp unpasteurized honey (optional)
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup chopped chives or green onions (green parts only)
- 2 Tbsp grated peeled gingerroot
- 1 Tbsp grated turmeric root or 1/2 tsp dried turmeric
- 1 Tbsp extra-virgin olive oil
SALAD
- 1 zucchini, sliced into noodles using a vegetable peeler, box grater, or mandoline
- 2 large carrots, sliced into noodles
- 1/2 cup chopped parsley
- 1/4 cup toasted almond slices, pecans, or hazelnuts
Instructions
- Preheat oven to 375 F. In bowl, toss cauliflower with 1/2 tsp salt, 1 tsp olive oil, tarragon, and oregano. Spread on baking sheet and roast for 10 minutes. Stir and return to oven for another 10 to 15 minutes, until cauliflower florets have softened and browned.
- Meanwhile, in sealable jar, add all vinaigrette ingredients and shake. Taste, and adjust with more honey, salt, or lemon juice.
- Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.
Nutrition
Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Sodium: 333mg | Fiber: 3g | Sugar: 4g
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