Rainbow Beet Roasted Cauliflower Salad Recipes

ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
• Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
• In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
• In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
• Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
• Serves 2 - 3

ROASTED CAULIFLOWER SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
• Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
• Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
• Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

RAINBOW BEET & ROASTED CAULIFLOWER SALAD

Steps:

• Preheat oven to 425° Fahrenheit.
• Cut cauliflower head into florets and slice thinly.
• Arrange on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 35-45 minutes until golden brown.
• Combine all ingredients in a large serving bowl. Toss and serve with lemon mint dressing.
• Blend all ingredients on high in blender until smooth.