Roasted Cauliflower Summer Salad

Roasted Cauliflower Summer Salad

Did you see Emma Stone on “The Tonight Show” on Monday night? Hilarious. First off, I just love Emma Stone. I most definitely have a celebrity girl crush on her and Jennifer Lawrence. Although, Shailene Woodley is making it up the list too. She’s completely into sustainability and natural, minimalist lifestyles. Everything from oil pulling to actually gathering her own water from a spring. That’s dedication. Having someone in Hollywood talk about these things, it’s pretty cool. Okay, I’m getting way off topic here. Back to Emma Stone. If you missed it, look up the lip syncing competition that she had with Jimmy Fallon. Wait, read the rest of this post, make some pasta salad and then crack up watching Emma and Jimmy lip sync. You can get a good image of what I look like when I’m home alone listening to music. Just kidding, I’m not nearly that good.

If you follow me on Instagram, you may have seen that I finally got a spiralizer. I sure hope you like “pasta” dishes! They’ve always been one of my favorites. Carb lovers anonymous. Or not so anonymous .. Thank goodness I can turn veggies into noodles now.

roasted cauliflower summer salad

Roasted cauliflower summer salad is a light, simple side dish that will go well with any meal. I especially love this dish paired with a lemon salmon, but it would be perfect to serve at a backyard barbecue with meat off the grill, or as a light lunch with protein on the side.

Roasted Cauliflower Summer Salad
 
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Ingredients
  • 1 Head cauliflower
  • 1 Tablespoon coconut oil
  • 3 Yellow squash
  • ½ Cup grape tomatoes (halved)
  • 1 Small cucumber (diced)
  • 2 Cloves garlic (minced)
  • 6 Tablespoons Olive oil
  • 3-4 Tablespoons red wine vinegar (this will depend on taste)
  • Salt and pepper to taste
  • Fresh lemon juice to taste
  • Red onion (finely chopped) to garnish (optional)
Instructions
  1. Preheat oven to 400 degrees. Chop the head of cauliflower into small florets, toss with coconut oil, salt and pepper and spread on a lined baking sheet. Bake until fork tender and lightly browned (25-30 minutes). To ensure even cooking, stir occasionally.
  2. Use a vegetable spiralizer or julienne peeler to create spaghetti-like noodles from the yellow squash. Toss the squash noodles with the tomatoes, cucumber and roasted cauliflower.
  3. To make the dressing, combine the minced garlic, olive oil and red wine vinegar. Add more or less red wine vinegar to your liking.
  4. Toss the salad with the dressing and a few squeezes of fresh lemon juice.
  5. Garnish with red onion and enjoy!

 

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