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Roasted Cauliflower Salad
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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.
Prep Time10 mins
Cook Time20 mins
Total Time50 mins
Course: Dinner, Lunch
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.

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