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Roasted Cauliflower Salad

Roasted Cauliflower Salad
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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.

Roasted Cauliflower Salad

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!


Roasted Cauliflower Salad

Roasted Cauliflower Salad


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


  1. Preheat the oven to 400°F.
  2. Place the chopped cauliflower and chopped carrots in a large bowl.
  3. In a measuring cup or small bowl, combine the melted coconut oil, maple syrup, pepper jelly, garlic, spices and herbs.
  4. Pour this mixture over the vegetables. Stir until the vegetables are fully coated.
  5. Roast in oven for 30 minutes, flipping halfway through.
  6. 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.
  7. 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.
  8. In a large measuring cup or small bowl, add the lemon juice and tahini. Whisk rapidly to incorporate.
  9. 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.
  10. Pour onto the salad and serve.

Roasted Cauliflower Salad

Ashley Durand

By Ashley Durand

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