The Simple Veganista · by Julie | The Simple Veganista★ 5.0
ROASTED CURRIED CAULIFLOWER SALAD + QUINOA
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 12%
CARBS 49G71% OF CAL
7G FIBER25G SUGAR16G OTHER
FAT 8G25% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and quinoa salad with apples, raisins, coconut, and a curried vinaigrette. Sweet, savory, and satisfying with warm spice notes.
mainsaladgrain bowl🍪 sheet pan🥘 pressure cooker🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large head of cauliflower
- 1 medium apple (I used Fuji), cored and diced
- 1/2 cup golden raisins
- 1/3 cup shredded coconut
- 1 1/2 cups cooked quinoa
- 1 tablespoon olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon or orange juice
- 2 tablespoons water
- 2 teaspoons curry powder
- mineral salt & cracked pepper, to taste
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 12%
CARBS 49G71% OF CAL
7G FIBER25G SUGAR16G OTHER
FAT 8G25% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 121mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 713mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.