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.
Video
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.
Can one use defrosted mango chunks or will it taste odd?
Absolutely, that’s a great option when mango is not in season 🙂