Roasted Cauliflower Salad with Mustard Dressing
A beautiful and delicious lunch or dinner salad. Just love the combination or the roasted veggies and mustard dressing.
Servings 2
Calories 292kcal
Ingredients
For the salad
- 4 cups cauliflower florets
- 1 cup carrot chopped
- 1 cup cucumber chopped
- 2 cups salad greens of your choice (we used iceberg lettuce)
- 2 egg (optional) hard-boiled
- 1/3 cup fresh parsley chopped
- sea salt to taste
- black pepper to taste
For the dressing
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 2-3 tbsp extra-virgin olive oil
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Add cauliflower and carrots to a baking sheet or oven-safe dish. Drizzle with a little olive or melted coconut oil and season with salt and pepper to taste. Roast for20-30 minutes, or until tender and crisp. Shake/toss halfway through to roast evenly.
- Meanwhile, cook eggs and combine all dressing ingredients in a small bowl. Whisk well to combine.
- When ready, allow cauliflower and carrots to cool (or enjoy warm). Combine with other salad ingredients and drizzle with dressing.
Notes
Take-along tip: make sure the roasted veggies are completely cooled before adding them to a container. Store salad greens on top and keep dressing in a separate container.
Interesting Read(s):
- Why You Should Add Some Healthy Fats To Your Juices, Smoothies, Or Salads
- Mason Jar Salad Recipes: How To Pack the Perfect Salad in a Jar
- 10 Tips To Ease Your Way Into A Plant-Based Diet