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Roasted Cauliflower Salad Bowl (Vegan, Gluten Free, Low Carb)

This is a fresh, healthy and easy salad bowl with roasted cauliflower
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 bowls

Ingredients

  • 1/2 Cauliflower divided into smaller florets
  • 1/2 tsp Olive oil
  • 1 tsp Ground turmeric
  • 1/2 tsp Chili powder
  • 1 Zucchini spiralized
  • 2 hands Green leaves
  • 1/4 Cucumber thinly sliced
  • 3 Radishes thinly sliced
  • 8 Snow peas divided in two lengthwise
  • 1 Lime cut into wedges
  • Cilantro, to taste

For the tahini sauce

  • 1/2 dl Tahini
  • 1-2 tsp Lemon juice
  • 1/4 tsp Chili powder
  • Water, to thin (I needed and desired)

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Divide the cauliflower into smaller florets. Brush with olive oil and then sprinkle with tumeric and chili powder. Put on a parchment covered baking sheet and bake in the oven for approximately 10-15 minutes, or until golden brown.
  • Meanwhile combine the ingredients for the tahini sauce (except for the water) in a bowl. Taste to check if more seasoning is needed and thin with water to obtain desired texture.
  • Add green leaves in two bowls.
  • Spiralize the zucchini and divide equally between the two bowls.
  • Dividethe rest of the sliced vegetables equally between the two bowls.
  • When the cauliflower is ready add to the bowls and top everything with cilantro.
  • Serve with tahini sauce and lime wedges.