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Ingredients:

1 small head cauliflower, chopped into small florets
1/2 tsp (2 mL) salt
1 tsp (5 mL) extra-virgin olive oil
1 1/2 Tbsp (22 mL) dried tarragon leaves
1 Tbsp (15 mL) fresh oregano leaves, or 1 tsp (5 mL) dried
Vinaigrette:
1/3 cup (80 mL) fresh lemon juice
1 tsp (5 mL) unpasteurized honey (optional)
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1/4 cup (60 mL) chopped green onions or chives (green parts of green onions only)
2 Tbsp (30 mL) grated peeled gingerroot
1 Tbsp (15 mL) grated turmeric root, or 1/2 tsp (2 mL) dried turmeric
1 Tbsp (15 mL) extra-virgin olive oil
Salad:
1 zucchini, sliced into noodles using a vegetable peeler, box grater, or mandoline
2 large carrots, sliced into noodles
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) toasted almond slices, pecans, or hazelnuts

Directions:

  1. Preheat oven to 375 F (190 C). In bowl, toss cauliflower with 1/2 tsp (2 mL) salt, 1 tsp (5 mL) olive oil, tarragon, and oregano. Spread on baking sheet and roast for 10 minutes. Stir and return to oven for another 10 to 15 minutes, until cauliflower florets have softened and browned.
  2. Meanwhile, in sealable jar, shake all vinaigrette ingredients. Taste and adjust with more honey, salt, or lemon juice.
  3. Combine roasted cauliflower with remaining salad ingredients and toss with vinaigrette.

Serves: 8

For more recipes like this visit alive.com

Each serving contains:

67 calories; 3 g protein; 3 g total fat (0.5 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 3 g fibre); 333 mg sodium