I would open a restaurant that serves this salad alone!
That’s how much I love it!
Also, it’s so fuss-free. If you can chop and use an oven, you got this!
And though you are welcome to serve it as a side, I definitely prefer it as a stand-alone meal, given that I could eat the whole batch at once.
This dish covers all the bases both nutritionally and in terms of flavor and texture, so load up a big plate of it and CHOW DOWN.
But really, I mean, try to eat slowly and savor every last bite.
You’ll be like “Damnnn. Why haven’t I roasted cauliflower and had it with every meal until now???!!!”
Roasted Cauliflower with Quinoa & Avocado (Vegan, Grain-free)
1 head cauliflower, chopped into small florets
2 tsp walnut oil
1 c raw quinoa, rinsed
2-3 dates, chopped small
A few handfuls arugula
2 tbsp shelled hemp seeds
1 tbsp balsamic or red wine vinegar
2 tbsp walnut oil
1 drop citrus essential oil (or 1 tbsp lemon juice)
Combine the cauliflower and walnut oil in a bowl and season with salt and pepper.
Arrange in a flat layer on a large sheet pan and roast at 375 for 20 minutes.
Lower temperature to 325, stir the cauliflower, and continue to cook until cauliflower is golden and tender.
Meanwhile, bring 1 1/2 c water to a boil. Add quinoa and cook for 15 minutes, or until water is absorbed and quinoa is fluffy.
Dice or slice the avocado.
Arrange arugula on large bowl or plates.
Combine cauliflower, quinoa, dates, and dressing. Spoon over arugula.
Top with hemp and avocado.
Revel in how amazing veggies can taste!