"Nutrient dense vegan cooking made easy!"
Turmeric Cauliflower Salad
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 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!