Roasted Chipotle Cauliflower Salad

I did things a bit differently for this salad. I usually create a recipe ahead of time and then shop and taste for it. But in this case, my fridge was packed with bits and pieces of veggies, so I decided to make something with what I already had on hand. And it turned out so good, and I’m really glad I did!

Juggling recipe creation and not having food waste (one of my biggest pet peeves) is a learning curve, and this reminded me that one of my favorite things to do is to get creative with what I already have on hand.

This salad is so easy, nourishing and super delicious, I hope you’ll love it as much as we do!

Roasted Chipotle Cauliflower Salad

Favorite

A nourishing and delicious salad made with roasted cauliflower, quinoa, black beans, cucumber, mango, avocado, and walnuts, all tossed in a homemade sunflower seed and parsley sauce.

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Prep Time : 15 minutes mins

Cook Time : 25 minutes mins

Total Time : 40 minutes mins

Equipment

• Gold Measuring Cups and Spoons

Servings 2

Ingredients

Salad

• ▢ ½ large cauliflower - chopped into florets
• ▢ 2 tbsp chipotle in adobo sauce
• ▢ 1 tbsp olive oil
• ▢ 1 cup (185 g) cooked quinoa
• ▢ ½ cup (86 g) cooked black beans
• ▢ ½ cucumber, diced
• ▢ 1 cup (165 g) mango, diced
• ▢ 1 avocado
• ▢ 2 tbsp walnuts, crushed

Sauce

• ▢ ¼ cup (33.5 g) sunflower seeds, soaked for 30 min and drained
• ▢ ½ cup (30 g) fresh parsley
• ▢ 3 tbsp lemon juice
• ▢ ½ cup (118.29 ml) soy milk
• ▢ 1 garlic
• ▢ jalapenos, to taste
• ▢ sea salt flakes to taste

Instructions

• Preheat the oven to 400F/200C. In a bowl, combine the chipotle and olive oil. Toss the cauliflower florets in this mixture until well coated.
• Spread the cauliflower on a baking sheet and bake for 25 minutes until tender and slightly charred.
• While the cauliflower is roasting, prepare the salad ingredients. Combine the cooked quinoa, black beans, diced cucumber, mango, avocado, and crushed walnuts in a large bowl.
• For the sauce, blend the soaked sunflower seeds, fresh parsley, lemon juice, soy milk, garlic, jalapenos, and salt in a blender until smooth.
• Once the cauliflower is done, add it to the salad. Drizzle the sauce over the salad and toss until everything is well coated.

Video

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 504 kcalCarbohydrates 59 gProtein 20 gFat 24 gSodium 137 mgFiber 19 gVitamin A 78 IUVitamin C 104 mgCalcium 108 mgIron 5 mg