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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME25

TOTAL TIME40

Servings 2

Course Salad

Cuisine Healthy

Keyword avocado, black beans, cauliflower, cucumber, Easy Lunch, garlic, High Protein, Homemade Sauce, jalapeño, lemon, Nutritious, parsley, quinoa, soy milk, walnuts

Ingredients

Salad

½ large cauliflower chopped into florets
2 tbsp chipotle in adobo sauce
1 tbsp olive oil
1 cup cooked quinoa
½ cup cooked black beans
½ cucumber, diced
1 cup mango, diced
1 avocado
2 tbsp walnuts, crushed

Sauce

¼ cup sunflower seeds, soaked for 30 min and drained
½ cup fresh parsley
3 tbsp lemon juice
½ cup 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

Nutritional Information - Per Serving