Roasted Cauliflower Salad



3 heads of cauliflower, cut into florets

3/4 c vegetable broth

2 tsp. Mrs. Dash no-salt seasoning

5 medium carrots, peeled

1 1/2 red onions, chopped

1/2 c tahini

1/2 lemons, juiced

1/4 c water

1 teaspoon black pepper

1/4 c fresh italian parsley, chopped

1-2 avocados, dices


  1. Preheat oven to 400 degrees F.
  2. Coat cauliflower florets with 1/4 cup vegetable broth and 1 tsp Mrs. Dash seasoning. Roast in oven until brown and soft, about 20 min.
  3. Cut carrots into wedges: slice across at an angle, rotate carrot so that the cut is facing up and slice at an angle again along the cut (this gives them a unique wedge shape).
  4. Coat carrots and onions in vegetable broth mixture. Roast in oven until soft, about 10-12 minute.
  5. In a blender, mix tahini, lemon juice, water, 1/4 c vegetable broth and pepper until dressing is blended.
  6. Toss cooked vegetables with dressing and optional avocado. Garnish with chopped parsley.

Serves: 6

Brought to you by Sprout Wellness Center 


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