Roasted Chipotle Cauliflower Salad

A nourishing and delicious salad made with roasted cauliflower, quinoa, black beans, cucumber, mango, avocado, and walnuts, all tossed in a homemade sunflower seed and parsley sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400F/200C. In a bowl, combine the chipotle and olive oil. Toss the cauliflower florets in this mixture until well coated.

Step 2

Spread the cauliflower on a baking sheet and bake for 25 minutes until tender and slightly charred.

Step 3

While the cauliflower is roasting, prepare the salad ingredients. Combine the cooked quinoa, black beans, diced cucumber, mango, avocado, and crushed walnuts in a large bowl.

Step 4

For the sauce, blend the soaked sunflower seeds, fresh parsley, lemon juice, soy milk, garlic, jalapenos, and salt in a blender until smooth.

Step 5

Once the cauliflower is done, add it to the salad. Drizzle the sauce over the salad and toss until everything is well coated.

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