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
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.
Equipment
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.
