Never have a sad desk lunch again with this roasted cauliflower salad.
Roasted Cauliflower Salad
never have a sad desk lunch again!
Ingredients
- 2 cups cauliflower
- 3 tbsp tahini
- 2 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp olive oil
- garlic salt
- 1-2 cup mushrooms sliced
- 5-6 cup arugula
- 4 tbsp feta
- 1 avocado
- pickled onions
- cilantro yogurt sauce
Instructions
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Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and parchment paper.
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In a large bowl, add half the tahini, turmeric, smoked paprika, garlic salt, 1 tbsp of olive oil, and warm water. Stir until well combined and set aside.
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Wash and cut the cauliflower into florets. Pat dry.
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Add the cauliflower to the tahini and toss until covered. Place on the baking sheet.
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Cook in the oven for about 35 minutes.
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Slice mushrooms. Add a tsp of olive oil to a small plan. Sauté the mushrooms for 8 minutes.
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Add arugula into 3 bowls.
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Split the cauliflower and mushrooms into four bowls.
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Slice the avocado and split it into four bowls.
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Split the feta and pickled onions to the bowl.
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Dress with cilantro yogurt sauce.
Substitutions
- Don’t like arugula? Use any lettuce
- Dairy free? Remove the feta
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