ROASTED CHIPOTLE CAULIFLOWER SALAD

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 🥰

Great

% Daily Values based on a 2,000 calorie diet

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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