Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette
- Total Time
- 0:55
- Prep
- 0:20
- Cook
- 0:35
- Serves
- 4
- Difficulty
- Easy
Make this a complete meal by adding thin strips of grilled chicken.
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uncooked cauliflower8 cup(s), bite-size florets
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cooking spray5 spray(s)
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ground cumin1 tsp
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ground coriander1 tsp
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curry powder1 tsp
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kosher salt1 tsp
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fresh baby spinach4 cup(s), (left whole or roughly chopped)
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fresh apple(s)2 medium, Honeycrisp variety, thinly sliced
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shredded carrot(s)2 cup(s)
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olive oil4 tsp
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unsweetened lime juice2 tsp
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lime zest1 tsp
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water2 tsp, warm
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honey1 tsp
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uncooked shallot(s)1 small, minced
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kosher salt¼ tsp
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black pepper¼ tsp
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curry powder¼ tsp
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roasted pumpkin seed kernels3 Tbsp, toasted
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Place cauliflower florets in a large bowl; coat with nonstick spray. Sprinkle with cumin, coriander, curry powder, and salt; toss to coat. Spread evenly across prepared pan; roast, stirring once, until well browned, 35-40 minutes.
- While cauliflower roasts, toss together spinach, apples, and carrots in a large serving bowl.
- Whisk together dressing ingredients (from oil through curry powder); drizzle over spinach mixture.
- Top salad with crisp roasted cauliflower and pumpkin seeds; serve immediately.
- Serving size: 2 cups