A main dish salad recipe that has to please because you get to choose the protein. We opted for salmon, but the roasted cauliflower and greens go great with the other options, too.

Source: Better Homes and Gardens
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Turmeric-Roasted Cauliflower Salad

Ingredients

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Directions

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  • Preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Spread cauliflower in pan. In a bowl stir together olive oil, turmeric, salt, and pepper. Drizzle over cauliflower; toss to coat. Roast 20 to 25 minutes or until cauliflower is crisp-tender. Let cool.

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  • In a large bowl combine kale, red onion, and Tahini Vinaigrette; toss to coat. Add cauliflower and lightly toss to combine. Divide salad among plates. Add Desired Protein Choice to salads. Sprinkle with cilantro and serve with lemon wedges.

Nutrition Facts (Turmeric-Roasted Cauliflower Salad)

151 calories; 10 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 264 mg sodium. 783 mg potassium; 16 g carbohydrates; 5 g fiber; 4 g sugar; 5 g protein; 0 g trans fatty acid; 1649 IU vitamin a; 151 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 106 mcg folate; 0 mcg vitamin b12; 155 mg calcium; 3 mg iron;

Tahini Vinaigrette

Ingredients

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Directions

Instructions Checklist
  • In a small bowl combine all ingredients.

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