Cauliflower Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant roasted vegetable salad with caramelized cauliflower, carrots, and crisp pepitas dressed in a garlicky, spiced chermoula. Bright and crunchy, perfect as a side dish or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large head cauliflower (cut into large bite-size florets (about 7-8 cups))
- 3 cups carrots (chopped into 1/2-3/4” pieces (about 4-5 carrots))
- 3 tablespoons extra virgin olive oil
- 1 teaspoon yellow curry powder *
- 1/2 teaspoon salt
- 1/4 tsp EACH pepper, garlic powder
- 1/4 cup unsalted pepitas or sunflower seeds
- 1/2 cup craisins
- 1/4 cup chopped red onion
- 1 cup packed cilantro
- 1/2 cup packed flat-leaf parsley
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 3-4 cloves garlic (peeled)
- 1/2 tsp EACH paprika, ground cumin
- 1/4 tsp EACH ground ginger, dried thyme, salt
- 1/8 teaspoon cayenne pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 355mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.