Roasted Cauliflower Salad

ROASTED CAULIFLOWER SALAD

There’s a lot going on here in the best way. So much color to use in this great seasonal dish for Fall. When I see multi-colored cauliflower at Heinen’s, I just can’t resist!

Totally tooting my horn, but I will definitely be adding this to our Thanksgiving menu this year. It’s such a filling, colorful side dish and has such good flavor. You will find everything you need at Heinen’s for this. The tri-colored cauliflower, pre-cut and packaged, kale, pre-cooked rice and grains, tomatoes and some delicious tahini and maple syrup.

You can find all these items above at Heinen’s and they’re terrific in this side dish!

ROASTED CAULIFLOWER SALAD RECIPE

Ingredients

• 1 tablespoon coconut oil, melted

• 1 pack of pre-cut tri-colored cauliflower, or 1 head of cauliflower, chopped

• 5-6 rainbow carrots, peeled and halved

• 1 teaspoon minced garlic

• 2 oz Heinen’s maple syrup

• 1 tablespoon pepper jelly

• salt and pepper to taste for roasting carrots and cauliflower

• 1 teaspoon dried oregano

• 1 teaspoon fresh thyme, chopped

• 1/2 teaspoon red pepper flakes

• half cup chopped fresh parsley

• 1 bundle of kale, cutting off thick stems, rinsing and chopped

• 1 pack of baby heirloom tomatoes, halved

• 1 package of crumbled feta

• 2 tablespoons Heinen’s organic sesame tahini

• juice of 2 lemons

• 2 tablespoons Heinen’s maple syrup

• 1/2 cup olive oil

• 1 cup of walnuts, chopped

• 4 oz Heinen’s pre-cooked ancient grains, 8oz Heinen’s pre-cooked quinoa

Instructions

Preheat oven to 400°F.

In a large bowl, place the chopped cauliflower and chopped carrots.

In a measuring cup or small bowl, mix together the melted coconut oil, maple syrup, pepper jelly, garlic, all spices and herbs.

Pour mixture over the vegetables in bowl. Using a large spoon or tongs, fold over until the vegetables are fully coated in the mixture.

Bake in oven for 30 minutes, taking out halfway at 15 minutes to flip over the cauliflower and carrots.

While the vegetables are baking, I like to “dry sauté” the chopped kale with a little salt and black pepper. You can add in a little olive oil, but it gets crispier if it doesn’t have much moisture. We achieve this texture in a cast iron skillet. This should only take about 5-7 minutes on medium heat. Stir often.

Once the baking is done, remove sheet pan from oven, and place in a large serving bowl. This is where you mix in both the quinoa and ancient grains, cooked kale, baby heirloom tomatoes, feta and walnuts.

You’ll lastly want to top it off with the lemon tahini sauce. In a large measuring cup or small bowl, add in the lemon juice, then the tahini sauce. Mix rapidly to fully combine. Slowly pour in the olive oil while whisking the dressing. Do this for about 30 seconds or so. Whisk 2 tablespoons of maple syrup. Add in a dash of cayenne pepper, and a little black pepper and salt. Top the salad and serve!