Warm Roasted Cauliflower & Crunchy Carrot Salad with Chilli - Lemon Dressing| Easy Healthy Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese is lower in fat and adds a tangy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor and is a great vegan alternative.

To a pot of boiling water, add the peels of one apple and a generous amount of salt.

Add one whole head of cauliflower cut into bite-sized florets to the boiling water and power boil them.

Set the boiled cauliflower aside to drain and cool, making sure to remove the apple peels.

Prepare the carrot salad by making ribbons out of the carrots.

Slice the red onion into moon shapes and gently separate the layers.

Chop the coriander stalks and keep them aside for later use.

In a bowl, prepare the dressing by adding 60 ml of olive oil, juice of half a lemon, 1 tablespoon of honey, 1 to 2 teaspoons of chili oil, and a pinch of sea salt. Mix everything well.

In a pan, add 1 tablespoon of olive oil and 1 tablespoon of butter and let it melt.

Add the coriander stalks to the pan and then the cooled cauliflower florets.

Season the cauliflower with a pinch of sea salt and freshly ground black pepper, and sauté until you see a beautiful golden char, stirring continuously.

Pour the dressing over the carrot salad and mix everything well.

Combine the roasted cauliflower with the carrot salad, allowing the cauliflower to soak up the tangy juices from the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens