Never have a sad desk lunch again with this roasted cauliflower salad.
Roasted Cauliflower Salad
never have a sad desk lunch again!
- 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
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and parchment paper.
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.
Wash and cut the cauliflower into florets. Pat dry.
Add the cauliflower to the tahini and toss until covered. Place on the baking sheet.
Cook in the oven for about 35 minutes.
Slice mushrooms. Add a tsp of olive oil to a small plan. Sauté the mushrooms for 8 minutes.
Add arugula into 3 bowls.
Split the cauliflower and mushrooms into four bowls.
Slice the avocado and split it into four bowls.
Split the feta and pickled onions to the bowl.
Dress with cilantro yogurt sauce.
- Don’t like arugula? Use any lettuce
- Dairy free? Remove the feta