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!
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!
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 4 g
Total Carbohydrates 14 g
Dietary Fiber 5 g
Sugars 10 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by GreenLiteBites at https://greenlitebites.com/cauliflower-salad/