Roasted Cauliflower Salad

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Ingredients:

3 heads of cauliflower, cut into florets

½ cup water or vegetable broth

1 tablespoon Mrs. Dash no-salt seasoning

5 medium carrots, peeled

1½ red onions, chopped

½ cup tahini

½ lemon, juiced

½ cup water

1 teaspoon garlic granules

1 teaspoon black pepper

¼ cup fresh Italian parsley, chopped

1 avocado, diced (optional)

Directions:

  1. Preheat oven to 400° F.
  2. Coat cauliflower florets with ¼ cup of water or vegetable broth and ½ tablespoon Mrs. Dash no-salt seasoning.
  3. Roast in oven until brown and soft, about 20 minutes.
  4. 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.
  5. Coat carrots and onions in ¼ cup water or vegetable broth and ½ tablespoon Mrs. Dash no-salt seasoning.
  6. Roast in oven until soft, about 10 to 12 minutes.
  7. In a blender, mix tahini, lemon juice, ½ cup water, garlic granules and pepper until dressing is blended. Toss cooked vegetables with dressing, parsley and optional avocado. Garnish with extra parsley.

Brought to you by Sprout Wellness 

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