Stashcook: Meal Planner & Recipe Keeper

Roasted Cauliflower and Almond Salad Recipe

Name: Roasted Cauliflower and Almond Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 head of Cauliflower; 5 Radishes; 1/2 Red Cabbage; 2 Carrots; 40 g Almonds; 1 bunch of Parsley; 1 bunch of Cilantro; 4 Spring Onions; 1 Red Chilli; 15 ml Rice Vinegar; 15 ml Tamari or Soy Sauce; 15 ml Sesame Oil; 1 Lemon; 1 Tbsp Honey; Salt; Pepper

Stashcook

This is a yummy salad with roasted cauliflower and crunchy almonds. It has fresh veggies and a tangy dressing. It's colorful and healthy. You mix roasted cauliflower with veggies and almonds, then add dressing.

Ingredients

1 head of Cauliflower

5 Radishes

1/2 Red Cabbage

2 Carrots

40 g Almonds

1 bunch of Parsley

1 bunch of Cilantro

4 Spring Onions

1 Red Chilli

15 ml Rice Vinegar

15 ml Tamari or Soy Sauce

15 ml Sesame Oil

1 Lemon

1 Tbsp Honey

Salt

Pepper

Method

Preheat your oven to 425°F (220°C).

Cut the cauliflower into florets and place them on a baking sheet. Drizzle with sesame oil, sprinkle with salt and pepper, and roast for 20 minutes until golden and tender.

While the cauliflower is roasting, slice the radishes and red cabbage thinly. Peel the carrots into ribbons. Place all the sliced veggies in a large salad bowl.

Roughly chop the parsley and cilantro. Slice the spring onions and red chilli finely. Add them to the bowl with the veggies.

In a small bowl, whisk together the rice vinegar, tamari or soy sauce, the juice of one lemon, and honey to create the dressing.

Toast the almonds in a dry pan over medium heat until they are golden brown, then roughly chop them.

Once the cauliflower is done, let it cool for a few minutes, then add it to the salad bowl with the veggies.

Pour the dressing over the salad and toss everything together until well coated.

Top the salad with the toasted chopped almonds and serve.

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