By Sarah Cobacho
ROASTED CHIPOTLE CAULIFLOWER SALAD
4 steps
Prep:10minCook:25min
I did things a bit differently for this salad. I usually create a recipe ahead of time and then shop and taste for it. But in this case, my fridge was packed with bits and pieces of veggies so I decided to make something with what I already had on hand. And it turned out so good, and I’m really glad I did!
Juggling recipe creation and not having food waste (one of my biggest pet peeves) is a learning curve, and this reminded me that one of my favourite things to do is to get creative with what I already have on hand.
This salad is so easy, nourishing and super delicious, I hope you’ll love it as much as we do 🥰
Updated at: Thu, 17 Aug 2023 08:44:44 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories420.3 kcal (21%)
Total Fat23.3 g (33%)
Carbs45.3 g (17%)
Sugars11.7 g (13%)
Protein14.1 g (28%)
Sodium362.3 mg (18%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
0.5cauliflower
large, diced in floret
2 Tbspchipotle in adobo sauce
1 Tbspolive oil
1 cupquinoa
cooked
½ cupblack beans
cooked
0.5cucumber
diced
1 cupmango
diced
1avocado
diced
2 Tbspwalnuts
crushed
Sauce
Instructions
Step 1
Preheat the oven to 400F/200C.
Step 2
Mix chipotle and olive oil. Combine with the cauliflower. Bake for 25 minutes.
Step 3
Blend the sauce ingredients.
Step 4
In a large bowl, combine the cauliflower, beans, quinoa, mango, avocado, walnuts and sauce. Enjoy!
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Notes
5 liked
1 disliked
Delicious
Easy
Fresh
Go-to
Crispy
