Guest Recipe Post! Roasted Cauliflower Salad

This recipe is contributed by my dear friend and fellow NTP classmate, Audrey!

Audrey is a Los Angeles based wellness advocate with the passion of helping others through nutritional therapy and minimalism. 

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My husband and I love cauliflower, so I decided to create my own recipes using pumpkin seed oil and pumpkin seeds. The response was great, we both really enjoyed this dish and I will definitely use this recipe again.
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The reason I like this recipe because it’s gluten-free, dairy-free, soy-free, and vegan. In addition, the pumpkin seed oil has significant fatty acids, reduces inflammation and has anti-parasitic properties. This recipe is easy, doesn’t require a lot of ingredients, and has a lot of flavor. The only complaint I received from my husband is that there is not meat, but all in all he enjoyed it!

Ingredients 

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

1 Large head of cauliflower
2 cloves or garlic, minced
¼ cup of olive oil
¼ cup of chopped parsley
¼ cup of pumpkin seed oil
¼ cup of pumpkin seeds
1 tbsp of balsamic vinegar
Handful of cherry tomatoes
​Salt & Pepper to taste

Procedure

Preheat oven to 400F. Chop the cauliflower into small florets and mince the garlic, then place into a mixing bowl. Drizzle olive oil and season with salt and pepper, toss the cauliflower and garlic until coated.

Roast the cauliflower in the oven for about 15 minutes, flip them and roast additional 15 minutes or until brown and tender.

Once cauliflower is ready, set it out to cool. While cooling, chop parsley and cut the cherry tomatoes in half.

Put the cauliflower, parsley, and cherry tomatoes in a large bowl and drizzle the pumpkin seed oil and balsamic vinegar all over, and mix.
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Once the mixing is done, sprinkle pumpkin seeds over the roasted salad and enjoy!

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