Curried Cauliflower Salad
Vegan, Cholesterol Free, Trans Fat Free, Good Source of Vitamin C
Yield: Approximately 7 servings
Cauliflower and curry pair perfectly in this light salad inspired by Indian cuisine.
1/4 tsp black pepper
Juice and zest of 1/2 lemon
Directions
1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the oil, and curry powder on a baking sheet; sprinkle with the salt, cilantro, and black pepper and toss again.
3. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl, and toss with lemon juice and zest. Serve warm or chilled.
Nutrition Facts (per serving)
52 calories, 6 g fat, 0.8 g saturated fat, 0 mg cholesterol, 167 mg sodium, 6 g carbohydrates, 3 g fiber, 2 g sugar, 2 g protein, 2% DV of Vitamin A, 77% DV of Vitamin C, 3% DV of Calcium, 7% DV of Iron
Vegan, Cholesterol Free, Trans Fat Free, Good Source of Vitamin C
Yield: Approximately 7 servings
Cauliflower and curry pair perfectly in this light salad inspired by Indian cuisine.
Ingredients
1 head cauliflower
2 Tbsp + 2 tsp olive oil
2 Tbsp + 2 tsp cup curry powder
1/2 tsp salt, kosher
2 tsp cilantro2 Tbsp + 2 tsp olive oil
2 Tbsp + 2 tsp cup curry powder
1/2 tsp salt, kosher
1/4 tsp black pepper
Juice and zest of 1/2 lemon
Directions
1. Preheat the oven to 450 degrees F.
2. Toss the cauliflower with the oil, and curry powder on a baking sheet; sprinkle with the salt, cilantro, and black pepper and toss again.
3. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl, and toss with lemon juice and zest. Serve warm or chilled.
Nutrition Facts (per serving)
52 calories, 6 g fat, 0.8 g saturated fat, 0 mg cholesterol, 167 mg sodium, 6 g carbohydrates, 3 g fiber, 2 g sugar, 2 g protein, 2% DV of Vitamin A, 77% DV of Vitamin C, 3% DV of Calcium, 7% DV of Iron
