Roasted Cauliflower & Apple Salad with Pepitas & Curry-Lime Vinaigrette
3
Points®
Temps total: 55 min • Préparation: 20 min • Cuisson: 35 min • Portions: 4 • Difficulté: Facile
Make this a complete meal by adding thin strips of grilled chicken.
Ingrédients
Uncooked cauliflower
8 cup(s), bite-size florets
Cooking spray
5 spray(s)
Ground cumin
1 tsp(s)
Ground coriander
1 tsp(s)
Curry powder
1 tsp(s)
Kosher salt
1 tsp(s)
Baby spinach
4 cup(s), (left whole or roughly chopped)
Apple
2 medium, Honeycrisp variety, thinly sliced
Shredded carrots
2 cup(s)
Olive oil
4 tsp(s)
Fresh lime juice
2 tsp(s)
Lime zest
1 tsp(s)
Water
2 tsp(s), warm
Honey
1 tsp(s)
Shallots
1 small, minced
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Curry powder
¼ tsp(s)
Unsalted dry roasted pumpkin seed kernels
3 tbsp(s)
Instructions
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. Place cauliflower florets in a large bowl; coat with nonstick spray. Sprinkle with cumin, coriander, curry powder, and salt; toss to coat. Spread evenly across prepared pan; roast, stirring once, until well browned, 35-40 minutes.
2
While cauliflower roasts, toss together spinach, apples, and carrots in a large serving bowl.
3
Whisk together dressing ingredients (from oil through curry powder); drizzle over spinach mixture.
4
Top salad with crisp roasted cauliflower and pumpkin seeds; serve immediately.
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