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Roasted-Cauliflower-Salad
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Roasted Cauliflower and Onion Salad with Creamy Chickpea Garlic Sauce {Sugar-Free, Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Vegan}
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Vegan
Course: Entree
Cuisine: American
Keyword: soyfree, vegan, gluten free, dairy free, onions, salad, grain free, chickpea, cauliflower, creamy, roasted
Servings: 4 people
Calories: 283 kcal
Author: Amie Valpone
Ingredients
  • 1 head cauliflower (white or orange) cut into small 1 inch florets
  • 2 large white onions peeled and quartered
  • 2 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 2 large red beets
  • 1/2 cup Bai Puna Coconut Pineapple
  • 1 BPA-free can chickpeas drained and rinsed
  • 2 Tbsp. finely chopped fresh parsley
  • 10 grape tomatoes quartered and divided
  • 6 raw cashews or almonds
  • 2 cloves garlic
  • 2 cups arugula
  • 2 scallions thinly sliced
  • 1 Tbsp. finely chopped fresh basil
  • 2 Tbsp. pecans
  • 2 Tbsp. hemp seeds
  • 1 tsp. fresh lemon zest
  • Juice of 1 large lemon
Instructions
  1. Preheat the oven to 400 degrees F. Prepare two large rimmed baking sheets with parchment paper.
  2. Place the cauliflower on one baking sheet and the onions on the other baking sheet. Drizzle the cauliflower and onions with the oil and use your hands to rub the oil onto the cauliflower and onions, if needed. Sprinkle with sea salt and freshly ground pepper. Roast in the oven for 25-30 minutes or until the vegetables are tender and golden brown. Remove from the oven and set aside.
  3. Spiralize the raw beets with a spiralizer to get 'noodle-like' shapes and set aside.
  4. Meanwhile, combine the Bai liquid, chickpeas, parsley, 6 grape tomatoes, cashews and garlic. Puree until smooth. Add sea salt and pepper, to taste.
  5. In a large shallow serving bowl or platter, combine the arugula, roasted cauliflower, roasted onions, spiralized beets and 4 grape tomatoes. Drizzle the chickpea sauce on top and garnish with the scallions, basil, pecans, hemp seeds and lemon zest. Drizzle with lemon juice and serve immediately.
Nutrition Facts
Roasted Cauliflower and Onion Salad with Creamy Chickpea Garlic Sauce {Sugar-Free, Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Vegan}
Amount Per Serving
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Sodium 234mg10%
Potassium 949mg27%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 13g14%
Protein 9g18%
Vitamin A 1528IU31%
Vitamin C 102mg124%
Calcium 117mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.