Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette #vegetarian #glutenfree

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette #vegetarian #glutenfree

Cooked Cauliflower Salad with Creamy Honey Mustard Vinaigrette. Cauliflower and chickpeas, cooked with olive oil, smoky chipotle, paprika, and garlic until gently singed, fresh, and delightful. All prepared together with a straightforward nectar mustard vinaigrette, springtime plate of mixed greens, cucumbers, new herbs, feta cheddar, and avocado for a serving of mixed greens that is ample, solid, and filling. Appreciate this plate of mixed greens for supper and spare the scraps for lunch the following day. The ideal plate of mixed greens for all the mid year days ahead.

Enter this cooked cauliflower serving of mixed greens. With a blend of broiled and crisp fixings, it's the ideal serving of mixed greens for summer. It's likewise incredible for dinner prep, and above all, it's delightful and tasty

Cauliflower and chickpeas, cooked with olive oil, smoky chipotle, paprika, and garlic until softly singed, fresh, and flavorful. All hurled together with a basic nectar mustard vinaigrette.

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Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette #vegetarian #glutenfree

INGREDIENTS

  • 1 large head of cauliflower, cut into florets
  • 1 can (14 ounce) chickpeas, drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 6 cups mixed greens
  • 2 Persian cucumbers, sliced
  • 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
  • 2 tablespoons fresh chopped chives
  • 4 ounces feta cheese, crumbled
  • 1-2 avocados, sliced

CREAMY HONEY MUSTARD VINAIGRETTE

  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • kosher salt

INSTRUCTIONS
1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.

4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.

5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

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