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Tuesday, 18 June 2013

Cajun Roasted Cauliflower Salad

I was inspired to make this salad after seeing a recipe for BBQ Cauliflower Salad this weekend. I made a few changes, like keeping the corn raw and changing up the BBQ sauce for coconut oil and cajun seasoning, and it turned out great! The perfect summer salad to enjoy outside on the patio. 
For the original recipe click here -->

Cajun Roasted Cauliflower Salad
Vegan & gluten-free
Serves 2

  • 1 head cauliflower, cut into florets
  • 1 avocado, sliced
  • 1 ear of raw organic corn, sliced
  • 1/4 of a red onion, diced
  • shredded carrots
  • 3 c. lettuce
  • 1 medium tomato, cut into cubes
  • 1 lemon
  • 2 Tbsps coconut oil melted
  • Optional: 1/2 cup black beans
Cajun Seasoning 

  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp (or up to 1 tbsp) cayenne - depending on how spicy you like it
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp sea salt (optional) 

    1. Preheat over to 350 degrees. Line a cookie sheet with foil.
    2. Toss the cauliflower florets in coconut oil, add spices and toss again.
    3. Place cauliflower florets on the sheet and bake 30 minutes. Remove from oven.
    4. Assemble all of the ingredients together for the salad.
    5. Squeeze fresh lemon on top, toss and enjoy! 
    Looking for a salad dressing?? For a fresh dairy-free ranch dressing click here -->  

    Thanks for stopping by, 
    Keep it fresh and fruity!
    Naturally Ashley

    Check out my other recipes at  -->
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