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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
If I has to describe this Roasted Cauliflower Salad in one word, it would be “extra.” It’s extra flavorful, extra colorful and extra easy to make; but you likely won’t have any extra leftover, as it will surely be gobbled up at your dinner table.
Featuring tri-colored cauliflower and carrots tossed in a sweet and herby marinade and roasted to tender perfection, this salad gets additional color, texture and nutrition from ancient grains, kale, heirloom tomatoes, feta and walnuts!
Finished with a simple vibrant lemon tahini dressing, this beautiful dish would make a perfect meatless fall entrée or Thanksgiving side!
Enjoy!
Roasted Cauliflower Salad
- Cook time:
- 30min
- Prep time:
- 15min
- Total time:
- 45min
- Servings:
- 4-6
Ingredients
For the Salad
- 1 Tbsp. Heinen's 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 tsp. minced garlic
- 2 oz. Heinen’s pure organic maple syrup
- 1 Tbsp. pepper jelly
- Salt and pepper to taste
- 1 tsp. Heinen's dried oregano
- 1 tsp. fresh thyme, chopped
- 1/2 tsp. Heinen's red pepper flakes
- 1/2 cup fresh parsley, chopped
- 4 oz. Heinen’s pre-cooked ancient grains
- 8 oz. Heinen’s pre-cooked quinoa
- 1 bundle kale, rinsed, stemmed and chopped
- 1 pack baby heirloom tomatoes, halved
- 1 package Heinen's feta, crumbled
- 1 cup walnuts, chopped
For the Dressing
- 2 Tbsp. Heinen’s organic sesame tahini
- Juice of 2 lemons
- 2 Tbsp. Heinen’s pure organic maple syrup
- 1/2 cup Heinen's olive oil
- Dash of Heinen's cayenne pepper
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F.
- Place the chopped cauliflower and chopped carrots in a large bowl.
- In a measuring cup or small bowl, combine the melted coconut oil, maple syrup, pepper jelly, garlic, spices and herbs.
- Pour this mixture over the vegetables. Stir until the vegetables are fully coated.
- Roast in oven for 30 minutes, flipping halfway through.
- While the vegetables roast, “dry sauté” the chopped kale with a little salt and black pepper. You can add in a little olive oil, but it gets crispier without moisture. This should only take about 5-7 minutes over medium heat. Stir often.
- Once the veggies are done roasting, remove the sheet pan from the oven and place the veggies in a large serving bowl. Mix in the quinoa and ancient grains, cooked kale, baby heirloom tomatoes, feta and walnuts.
- In a large measuring cup or small bowl, add the lemon juice and tahini. Whisk rapidly to incorporate.
- While whisking, slowly pour in the olive oil. Do this for about 30 seconds or so. Whisk in 2 Tbsp. of maple syrup and add a dash of cayenne pepper, black pepper and salt.
- Pour onto the salad and serve.
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