Roasted Broccoli and Cauliflower Salad
Servings: 2 people
Calories: 428kcal
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Ingredients
For the salad
- 1 tbsp olive oil (or sunflower oil)
- ½ head cauliflower
- ½ head broccoli
- 5 radishes
- 1 handful spinach
- 1 blood orange (normal oranges are ok too)
- ½ pomegranate
- 1 bunch cilantro/coriander, fresh (or parsley if you’re not a fan)
- Salt and pepper to taste
For the dressing
- ⅕ cup (50 ml) soy milk (or use your favourite vegan milk, keep it gluten-free if needed)
- 1 tbsp olive oil
- ½ tsp garlic powder (or 1 more clove garlic, chopped)
- 1 tsp mustard
- 1 tsp tomato paste
- 2 tsp vinegar
- Salt and pepper to taste
Optional
- 4 tbsp dukkah (really nice on top, only takes a few mins to make too)
- 4 tbsp sesame seeds (if not using dukkah)
Instructions
- Cut the cauliflower and broccoli into equal sized pieces.
- Heat up a frying pan with the oil.
- Slowly fry the cauliflower, we want it to darken very slowly. 10 minutes total should do it.
- After about 3 minutes, add the broccoli to the pan and fry slowly with the cauliflower.
- Meanwhile wash the spinach and cilantro, put them aside.
- Cut the pomegranate in half and deseed (here’s a helpful video).
- Cut the orange - I found this video most helpful.
- Cut the radishes into thin slices.
- By now the cauliflower and broccoli should be ready - put them and all the other ingredients (except the pomegranate seeds) into a serving bowl.
- Add all the dressing ingredients to another bowl and mix well.
- Mix everything together and the salad is ready!
- Garnish with the pomegranate seeds, and if you like then dukkah, sesame seeds or pumpkin seeds.
Nutrition
Calories: 428kcal | Carbohydrates: 45g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Sodium: 2505mg | Potassium: 1471mg | Fiber: 14g | Sugar: 22g | Vitamin A: 2909IU | Vitamin C: 256mg | Calcium: 360mg | Iron: 5mg