Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

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.
Course Salad, Side Dish
Cuisine Middle Eastern
Keyword cauliflower, dairy-free, egg-free, nightshade-free, nut-free, pepper, salad, side, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 187kcal
Author Jenny Ross

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 jalapeño 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 400ºF 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

Calories: 187kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 73mg | Calcium: 14mg | Iron: 1mg