Cajun Roasted Cauliflower Salad

• Vegetarian

• Produce

  • 1 Beet
  • 1 Carrots
  • 1 Cauliflower
  • 1 cup Cherry tomatoes
  • 3/4 Cucumber
  • 1 clove Garlic
  • 4 cups Kale
  • 1 Lemon, Juice of
  • 2 Radishes
  • 1 tsp Thyme, dried

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Tahini

• Pasta & Grains

  • 1 cup Red rice, cooked

• Baking & Spices

  • 1 1/2 tsp Cajun seasoning
  • 2 Sea salt and pepper

• Oils & Vinegars

  • 1 tsp Coconut oil

• Liquids

  • 1 Water

Found on thehealthfulideas.com

Ingredients

• 1 cauliflower, hard stem removed and chopped into bite-sized pieces
• 1 tsp coconut oil, melted
• 1 tbsp maple syrup
• 1½ tsp cajun seasoning
• 1 tsp dried thyme
• sea salt and pepper
• 4 cups shredded kale (5-6 leaves)
• 1 cup cooked red rice (optional, I happened to have some leftover on hand)
• 1-2 carrots, grated
• 1 beet, grated (red, yellow, or pink, I chose yellow)
• ¾ cucumber, diced
• 1 cup cherry tomatoes, halved or quartered
• 2-3 radishes, sliced (optional)
• 2 tbsp tahini
• juice of 1 lemon
• sea salt and pepper
• 1 clove garlic, minced (optional)
• water

Directions

• Preheat your oven to 200C (392F).
• Line a baking tray with parchment paper and put the chopped cauliflower on it.
• Mix the coconut oil with the maple syrup and pour over the cauliflower.* Mix to evenly coat.
• Sprinkle with the cajun seasoning and dried thyme and mix again to coat everything.
• Roast for 30 minutes tossing once about halfway through.
• While thats roasting, prepare all your veggies and the dressing. Make the dressing by mixing all the ingredients except the water in a small bowl. Then start adding water 1 tbsp at a time until you reach desired consistency.
• Mix all your veggies in a big bowl and add some of the dressing if desired. Divide into smaller bowls, top with the cauliflower and drizzle with the dressing. Enjoy!