Happy Labor Day everyone!
I decided to use the holiday as an excuse to make my absolute favorite cauliflower salad. This has been my go-to for potlucks all summer, and I'm actually bringing the batch I made today over a friend's house later this afternoon.
I've adapted the recipe from Eating Bird Food who was inspired by a dish she had at Whole Foods. I've never had the original, so I'm not sure how it compares, but I have tweaked her recreation a few times ending on this variation for now.
Regardless, this is one of those forgiving style recipes. Anything goes here. The idea is roasted cauliflower with onion and spices tossed with peas and cilantro. It's simple, tasty and has been a hit every time I've shared it. It's also super light, completely vegetarian, Whole30 approved, and tastes great at room temperature! How can you go wrong?
Crackling Cauliflower Salad
Prep
Cook
Inactive
Total
Yield 8 cups
Cauliflower salad with tons of flavor. It's mayo-less, super light, vegetarian, Whole30 approved, pot-luck perfect and tastes great at room temperature!
Ingredients
- 1 large head of cauliflower or 2 small (totaling around 1300g of florets)
- 1 red onion (115g)
- 2 tbsp olive oil
- 1 tsp curry powder
- 1 tsp garam masala
- ½ tsp crushed red pepper
- 3-4 cloves of garlic minced
- ¼ tsp black pepper
- 1 tsp kosher salt
- 1 cup frozen peas (150g)
- 1 large handful of fresh cilantro chopped (25g)
- 1 inch of ginger root grated (5g)
Instructions
Preheat the oven to 400 degrees.
Wash and cut the cauliflower into bite-sized florets. Set aside.
Dice the onion and mix with the olive oil, curry, garam masala, red pepper, garlic and black pepper.
Toss the cauliflower with the onion mixture and spread on a large cookie sheet. Sprinkle with kosher salt. Roast for 30 minutes.
While the cauliflower is roasting, put the frozen peas cilantro and ginger in a bowl large enough to hold the entire recipe so you can toss.
When the cauliflower is done, toss it with the frozen peas, cilantro, and ginger.
Be sure to get all the yummy diced onion off the cookie sheet!
Notes
- This is fantastic at room temperature, and it gets better as the flavors sit together. I like to make it the night before and then pull it out a few hours before serving so it has time to get rid of the fridge chill.
- I used ½ the oil the original recipe called for. I don't think it needs it and I'd rather keep calories and fat lower.
- The flavors in this are Indian inspired. The original recipe called for fennel as well but I'm not a big fan, so I skip it.
Cuisine Indian
Nutrition Facts
Serving Size 1 cup
Amount Per Serving | ||
|---|---|---|
Calories 100 | ||
% Daily Value | ||
Total Fat 4 g | 6% | |
Total Carbohydrates 14 g | 5% | |
Dietary Fiber 5 g | 20% | |
Sugars 10 g | ||
Protein 5 g | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Very interesting.
Forget my last comment, I just realized I left out the peas!
How did you come up with 800 calories for this entire dish? By my calcs, it should be considerably less.
I’m not doubting you, just curious what I’m missing...