Name: Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 cup(s) uncooked cauliflower bite-size florets; 5 spray(s) cooking spray; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp curry powder; 1 tsp kosher salt; 4 cup(s) fresh baby spinach (left whole or roughly chopped); 2 medium fresh apple(s) Honeycrisp variety, thinly sliced; 2 cup(s) shredded carrot(s); 4 tsp olive oil; 2 tsp unsweetened lime juice; 1 tsp lime zest; 2 tsp water warm; 1 tsp honey; 1 small uncooked shallot(s) minced; 0.25 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp curry powder; 3 Tbsp roasted pumpkin seed kernels toasted

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Ingredients

uncooked cauliflower

8 cup(s), bite-size florets

cooking spray

5 spray(s)

ground cumin

1 tsp

ground coriander

1 tsp

curry powder

1 tsp

kosher salt

1 tsp

fresh baby spinach

4 cup(s), (left whole or roughly chopped)

fresh apple(s)

2 medium, Honeycrisp variety, thinly sliced

shredded carrot(s)

2 cup(s)

olive oil

4 tsp

unsweetened lime juice

2 tsp

lime zest

1 tsp

water

2 tsp, warm

honey

1 tsp

uncooked shallot(s)

1 small, minced

kosher salt

¼ tsp

black pepper

¼ tsp

curry powder

¼ tsp

roasted pumpkin seed kernels

3 Tbsp, toasted

Instructions

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

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