Cauliflower & Citrus Salad

Summer / Winter / Spring / Adrianna Adarme / Coconut Oil / Cook / Dairy Free / Gluten Free / Side Dish / Vegan /


DESCRIPTION

Coconut oil caramelizes the roasted cauliflower for a hearty base, and the almonds, red grapefruit, naval oranges and mint round out an orchestra of flavors in a delicious, one-of-a-kind salad.

PREP, COOK, TOTAL TIME

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

SERVINGS

Serves: 4 to 6

INGREDIENTS

Salad:
1 head cauliflower, cut into florets
2 tablespoon LouAna® Coconut Oil, melted Salt
1/2 teaspoon crushed red pepper flakes
1/4 cup almonds, roughly chopped
4 to 5 sprigs of mint, minced
1 ruby red grapefruit, segmented
1 naval orange, segmented

Dressing:
2 tablespoons LouAna® Coconut Oil, melted
Juice from half a lemon
Pinch cumin
Pinch coriander
Salt

DIRECTIONS

Preheat your oven to 400 degrees F. On a parchment or foil-lined baking sheet, toss the cauliflower florets with the coconut oil. Sprinkle the cauliflower with a few pinches of salt and crushed red pepper flakes. Roast for 15 to 20 minutes, until the florets are brown on the edges and fork-tender.

Add the florets to a large bowl, along with the almonds and mint. In a small bowl, whisk together the melted coconut oil, juice from half a lemon, pinch of cumin, pinch of coriander and a pinch of salt. Pour the dressing over the florets and toss until thoroughly coated.

Transfer cauliflower to a serving bowl and arrange the segments of grapefruit and orange around the bowl. Serve room temperature.

Cauliflower & Citrus Salad Recipe photo credit: Adrianna Adarme

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