September 24, 2020
Warm Cauliflower and Red Pepper Salad
Sweet roasted vegetables are tossed with a tangy and herbal dressing while still warm for a delicious side salad.
Servings: 4
Calories: 187kcal
Ingredients
Vegetables
- 2 cups cauliflower broken into bite size florets, 1 small head
- 1 red bell pepper sliced, omit for nightshade-free
- 1/2 red onion sliced thin, 1 tablespoon reserved and minced
- 2 tablespoons avocado oil
- salt and pepper to taste
Dressing
- 1/2 cup parsley finely chopped
- 2 tablespoons jalapeƱo minced, 1 small pepper, omit for nightshade-free
- 4 tablespoons apple cider vinegar
- 1/2 tablespoon coconut aminos or monk fruit, golden, or liquid to taste
- 3 tablespoons avocado oil
- salt and pepper to taste
Instructions
- Toss the cauliflower, red bell pepper, and red onion slices with 2 tablespoons of avocado oil and salt and pepper, to taste. Roast at 400ĀŗF for 30 minutes, or until the cauliflower is browned and nutty.
- While the vegetables roast, combine dressing ingredients in a small blender and process until finely chopped.
- Pour dressing over the warm vegetables and serve.
Notes
Nutrition without nightshades: Calories: 176 cal, Carbs: 4g, Fiber: 1g, Fat: 18g, Protein: 1g
Nutrition Facts
Warm Cauliflower and Red Pepper Salad
Amount per Serving
Calories
187
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Sodium
19
mg
1
%
Potassium
261
mg
7
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1147
IU
23
%
Vitamin C
73
mg
88
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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