Low Iodine Roasted Cauliflower and Apple Salad

Total time45 min

Prep time15 min

Cook time30 min

5.0

(4)

Low Iodine Roasted Cauliflower and Apple Salad

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Ingredients

4 servings

For the roasted cauliflower

1 medium head cauliflower (about 2 lbs), cut into 1-inch florets
3 tbsp olive oil, divided
½ tsp salt
¼ cup raw pumpkin seeds

For the salad

2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
4 cups arugula
¼ cup fresh flat-leaf parsley leaves
2 tbsp fresh mint leaves, torn

For the dressing

2 tbsp apple cider vinegar
1 tsp raw honey
¼ tsp salt

For serving

2 oz fresh ricotta, crumbled (optional)
Can be omitted
fresh ricotta

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large baking sheet in a single layer. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon salt, then toss to coat evenly.
2
Roast the cauliflower for 20 minutes, until the undersides are deep golden brown. Scatter the pumpkin seeds over the pan and roast for another 5–7 minutes, until the seeds are lightly toasted and the cauliflower is tender and caramelized at the edges — watch closely in the final minutes, as the seeds can brown quickly.

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