October 24, 2013

Roasted Cauliflower & Spinach Salad

This evening while driving home from work I knew I wanted to use that head of cauliflower in the fridge for dinner. After not cooking cauliflower because of some mistaken notion that it would stink up my house for many many years, I've come to really love the flavor, aroma and taste of simple Roasted Cauliflower. Cut up the florets, toss the cauliflower in a gallon bag with a splash of water and whatever spices you like, toss everything together and then spread it all out on a cookie sheet and broil on high for 10-12 minutes. Umm mmm good!! Here's my standard Roasted Cauliflower recipe. 

As I was dreaming of my roasted cauliflower .. I was also dreaming of my box of baby spinach and the awesome batch of homemade hummus I made the other night! I guess I was hungry :)!!! Soon after getting home, I found a recipe I knew I could adapt to my tastes and preferences (umm no oil!), use the ingredients I'd been dreaming about and have it turn out great!! 

Adapted from: Modern Family Cooking

Prep Time: 30 min

Ingredients (Serves 4):
  1. 1 head of Cauliflower (any color, about 2 cups of florets)
  2. 1 x 15oz Canned Chickpeas, rinsed and 
  3. 4 Mini Cucumbers, sliced (about 1 cup)
  4. 1 Bell Pepper (any color, preferably Red or Orange), diced
  5. 1/2 cup Quinoa, pre-cooked in water and chilled. 
  6. 3 cups Baby Spinach
  7. 4 tbsp Homemade Hummus* (plain or roasted red pepper) (or more, to taste)
  8. 1/2 cup Cold Water
  9. 2 tbsp Nutritional Yeast
  10. 3 drops of Liquid Smoke
  11. Salt and Pepper, to taste
Preheat oven to 375° F.  Whisk hummus, liquid smoke and 1/2 cup of iced water in a small bowl until smooth. Set aside. Transfer drained and rinsed chickpeas and cauliflower (cut into small bite-sized florets) into a gallon zip lock bag with nutritional yeast, freshly cracked black pepper and about a third of the thinned out hummus. Close bag and toss everything together until the cauliflower and chickpeas are well coated with the hummus. Transfer to a rimmed cookie sheet and broil on high for 10-12 minutes until the tips of the cauliflower start to caramelize and char. Meanwhile in a large bowl, mix diced pepper, baby spinach. sliced cucumbers and quinoa and toss well with hands. Sprinkle liberally with freshly cracked black pepper. Once the cauliflower and chickpeas are ready, remove from oven and set aside for just a minute. Add remaining thinned out hummus to the bowl with greens and quinoa and toss well, top off with roasted veggies, toss and serve immediately. This salad makes 4 side-salad sized servings, or 2 large dinner-sized salad servings! Enjoy!

My Assessment: Tony wants me to make this for our Friendsgiving dinner which we celebrate a weekend after Thanksgiving every year. I guess in my head, hearing that from a self-proclaimed hummus-hater, this recipe is a hit!!! :)

Home-made Hummus*: Blend one can of chickpeas (rinsed & drained) with 1/2 to 2/3 cup water, 2 cloves of garlic, 1-2 tbsp Tahini (sesame seed butter, optional) and 2-3 tbsp lemon juice until smooth. Add more water, as needed to make a smooth paste. Store refrigerated for up to a week. 

Nutrition Facts (Per Serving): Calories 205 (Fat Calories 26)
Total Fat 2.9 g; Carbohydrates 37.0 g; Fiber 8.8 g; Sugars 4.0 g; Protein 12.4 g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

No comments:

Post a Comment