Turmeric Cauliflower Salad
(0)
"Nutrient dense vegan cooking made easy!"
-- @plantpowernutritionandfitness
Recipe

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 2

Recipe

  • 1/ 2 head Cauliflower, broken into small florets
  • 1 tablespoon Water
  • 1 1/ 2 teaspoons Avocado Oil
  • 1 teaspoon ground Turmeric
  • 3/ 4 teaspoon Garlic Powder
  • 1/ 2 teaspoon Italian Seasoning
  • 3/ 4 cup Edamame, thawed
  • 1/ 2 Cucumber, diced large
  • 1/ 4 thinly sliced Green Bell Pepper
  • 1/ 4 cup Mint Leaves
  • 1/ 2 cup Parsley
  • 1/ 2 cup Brown Rice, cooked according to package directions and cooled
  • 1 Lime, juiced
  • 1 1/ 2 tablespoons Tamari
  • 1 1/ 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Pine Nuts

Method

  • Step 1

    Preheat oven to 400˚F. In a large mixing bowl add the cauliflower, water, oil, turmeric, garlic powder and Italian seasoning. Combine well.

  • Step 2

    Place the cauliflower on a baking tray lined with baking paper and place in the oven. Roast for 20-25 minutes.

  • Step 3

    In a large mixing bowl combine the edamame, cucumber, green bell pepper, mint and parsley. Once the rice is cooked and cooled off add it to the mixing bowl and combine.

  • Step 4

    Once the cauliflower has cooked and cooled off add this to the mixing bowl and combine with the balsamic, tamari, lime juice and rice vinegar. Mix well!

  • Step 5

    Serve and top with pine nuts!