Roasted Cauliflower Salad

with a Pumpkin Spiced Vinaigrette

A low carb, high fibre & nutrient-dense in-season dish with roasted cauliflower and crunchy vegetables tossed in a vinaigrette.

 

Radicchio + warming spices help stimulate digestion. Parsley is a mineral-rich super-good affordable superfood!

 

Celery is part of the dirty dozen list = being heavily sprayed with chemical pesticides in large farming productions, be sure to buy organic shop at your local farmers’ markets!

 

Thirty Acres Farm in Maine has some sexy cauliflower, crispy celery, and some rocking ferments ~ their Earth-Fire Hot Sauce would be fabulous on this salad if you like to add a little kick!

  • Prep 10 mins
  • Cook Time 30-40 mins
  • Difficulty Low
  • Serving4-6
  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Vitamins Minerals

Ingredients

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Salad

  • 1 cauliflower - cut in small florets
  • 4 cups radicchio - sliced
  • 4 radishes - sliced
  • 2 celery sticks - thinly sliced
  • ½ - 1 cup parsley | herb leaves

Spiced Vinaigrette

  • 2 tbsp olive oil
  • 2 tbsp vinegar cider | white balsamic
  • 1 tsp salt
  • ½ tsp pumpkin spice | cake spice
  • ½ tsp smoked paprika
  • ½ tsp gnd cumin

Method

Roasted Cauliflower Salad with a Pumpkin Spiced Vinaigrette 

 

PREHEAT OVEN 425 F | 220 C.  Line a sheet pan with parchment paper.

 

WASH VEG.  Cut cauliflower in ½ then into small bite-size florets.

SPREAD cauliflower pieces (no oil etc.) in an even layer; roast 30 mins – turn florets over.

ROAST another 10- 15 mins until tender with some nice crispy brown edges.

 

REMOVE from the oven; put cauliflower in a bowl and toss with ½ the vinaigrette.

 

ADD in the remaining sliced salad ingredients.  Cut the radicchio into ¼’s, then slice thinly.

 

TOSS gently and serve garnished with parsley sprigs.

 

Vinaigrette

ADD all ingredients to a glass jar, shaker or blender and blend until well combined.

TASTE adjust salt & vinegar and spices to taste. 

 

Serving Ideas
over a bed of crispy greens
top with Spiced Seeds
top with Cider & Spice Roasted Nuts
top with grilled tofu or halloumi
top with
Grilled Chicken Pieces
top with Earth-Fire Hot Sauce
from Thirty Acres Farm…. or any of their ferments, they do such a great job!!

 

Tips + Suggestions

PUMPKIN SPICE in a salad dressing ~ oh yes it’s fabulous!!

 

SWAP Vinaigrette for balsamic dressing or Honey Mustard Dressing, or Lemon Tahini Sauce.

 

SWAP Radicchio for red cabbage, napa cabbage, chicory, endive or any bitter green you like.

 

SWAP Cauliflower or ADD squash, pumpkin, romesco or broccoli.

 

ADD cooked chickpeas or white beans or adzuki beans or lentils.