Red Meat Allergy Friendly Roasted Cauliflower and Apple Salad
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Learn more →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)
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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