Cauliflower Salad
A delicious high in protein cauliflower salad with a creamy tofu dressing.
Equipment
- Sheetpan
- Parchment
- Large salad bowl
Ingredients
- 1 head cauliflower broken into florets
- 1 sweet potato chopped
- 1½ cups chickpeas approximately 1 can, drained and rinsed
- 1 tbsp extra virgin olive oil
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- 1½ tsp salt
- 1 cup quinoa cooked
- 3 cups spinach
- 1 avocado peeled, pitted and chopped
- 1 cup cucumber sliced
- ½ cup pickled red onions optional
- 3 tbsp fresh dill optional
Tofu and Herb Dressing
- 1 cup extra firm tofu
- 1 handful parsley
- 1 handful fresh dill
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 lemon juiced
- 1 clove garlic
- ¼ cup water or more as needed
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment. If you don't already have quinoa prepared, cook it according to package directions at this time. 1/3 a cup of dry quinoa will typically lend 1 cup cooked.
- Place the chickpeas, onion, cauliflower and sweet potato on the sheet pan, and drizzle with oil, and then the spices. You can do this in a bowl for easier preparation, if desired. Roast for 35 minutes, until the sweet potato and cauliflower are slightly soft.
- While the vegetables roast, prepare your high protein dressing. In a blender, combine the tofu, parsley, dill, nutritional yeast, salt, lemon, garlic and water. Combine until smooth, adding more water as needed to reach a desired consistency.
- When the vegetables are roasted, place a bed of spinach in a bowl, and disperse the toppings as desired, with fresh avocado and cucumber on top. If desired, add pickled onions and dill. Drizzle on the high protein dressing and enjoy.
Nutrition
Calories: 516.7kcal | Carbohydrates: 74g | Protein: 23g | Fat: 17.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.9g | Sodium: 1598.6mg | Potassium: 1654.7mg | Fiber: 17.8g | Sugar: 10.4g | Vitamin A: 10461.6IU | Vitamin C: 103.4mg | Calcium: 168.3mg | Iron: 7.1mg