Roasted Cauliflower Salad
I love it when an easy recipe comes together beautifully! And not to mention, tasty :)
I found these gorgeous cauliflower at my local market recently. I’ve had my eye out for them for a while now, so when I saw them I snatched ‘em up! These things aren’t just pretty to look it…their pretty on the inside too!
Purple cauliflower gets it’s amazing hue from anthocyanin, the same antioxidant that made red wine so famous back-in-the-day. Only with purple cauliflower, you don’t get those pesky sulfites! The orange variety is higher in Beta Carotene than the traditional cauliflower, and we know it’s a must have for healthy skin and eyes.
Not to mention…look how great they look served together! Enjoy this warm winter salad alongside your favorite protein.
•3 small heads Cauliflower (preferably multiple colors)
•2/3 tbsp Avocado Oil or other high-temp cooking fat
•5 garlic cloves
•2-3 tsp sea salt
•2 tsp garlic powder
•2 tsp onion powder
•2 tsp dried oregano
•2 green onions, sliced
•1 heaping handful Arugula
•OPTIONAL ad-in’s: toasted almond slivers, cranberries, baby spinach
Preheat oven to 425.
Wash cauliflower and cut into florets.
Mince the garlic cloves.
Toss the garlic in 2 tsp of the avocado oil. Toss the cauliflower with the remaining oil.
Coat the cauliflower in the seasonings and stir to evenly distribute.
Cover a large baking sheet with parchment paper. Pour the cauliflower onto it and spread evenly.
Place the minced garlic on a small piece of parchment paper and place on/ in an oven safe dish.
Roast the garlic for 5-7 minutes until fragrant, then remove from oven.
Roast the cauliflower for 20-25 minutes until tender but not over-done.
Toss the cauliflower, minced garlic, arugula, green onions and optional toppings together in a large bowl.