Roasted Cauliflower and Sweet Potato Salad in sweet and sour Onion dressing | Healthy Vegan recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are nutritious and lower in cost.

Start by preparing the dressing in a large bowl.

Add 2 tbsp of extra virgin olive oil and sugar to the bowl.

Zest one lime or lemon, being careful not to grate too deep into the bitter white part.

Add juice from half a lime to the dressing and save the rest for later.

Grate one clove of raw garlic into the dressing and mix thoroughly to dissolve the sugar.

Add freshly ground pepper to the dressing, but note it can be omitted since fresh chilies will be added later.

Mince fresh red chilies and add them to the dressing, adjusting the amount based on desired heat level.

Slice red onions finely and sprinkle with salt, gently crushing them to release juices, then mix into the dressing and set aside.

Preheat the oven to 180 degrees Celsius (about 356°F).

Wash the cauliflower and chop it into florets, reserving the tender leaves for later.

Peel and chop sweet potatoes into roughly uniform bite-sized pieces and set aside.

Prepare a marinade by mixing oil, salt, chili powder, paprika, turmeric powder, and coriander powder.

Pour the washed vegetables onto a baking sheet and toss with the marinade to coat evenly.

Spread the vegetables in an even layer on the baking sheet and roast in the preheated oven for 20 minutes.

While the vegetables roast, wash the tender cauliflower leaves and let them drain with the dressing, tasting and adjusting the dressing as needed.

Toast peanuts or any nuts you have on hand for added crunch.

Prepare fresh herbs by picking tender leaves for garnish and mincing the stalks to stir into the dressing.

After 20 minutes, add the reserved cauliflower leaves to the roasting vegetables and return to the oven for an additional 5 minutes.

Once done, assemble the salad by adding roasted vegetables to the dressing along with herbs and nuts, tossing gently until well combined.

Serve warm or at room temperature, optionally with proteins, rice, wraps, or couscous.

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Equipment Needed

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