African Spiced Cauliflower and Carrot Salad
Elevate your salad game with this vibrant and flavorful African Spiced Cauliflower and Carrot Salad. This recipe combines tender roasted cauliflower florets and sweet carrot sticks, perfectly seasoned with a unique blend of cumin, coriander, paprika, and cayenne for a warm, earthy kick. A zesty lemon-honey dressing adds a touch of brightness, while fresh cilantro and toasted almond slices provide a delightful crunch and herbal freshness. Perfect as a side dish or a light, healthy main, this salad is easy to prepare in just 40 minutes and can be served warm or at room temperature. Packed with bold African-inspired flavors, this recipe is a nutritious and visually stunning addition to any meal. Ideal for gatherings, meal prep, or casual dinners, it's guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head cauliflower
- 4 medium carrots
- 3 tablespoons olive oil
- 1.5 teaspoons ground cumin
- 1 teaspoons ground coriander
- 0.5 teaspoons ground paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh cilantro
- 2 tablespoons toasted almond slices
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower into small florets and peel and slice the carrots into thin sticks or rounds.
In a large mixing bowl, combine the cauliflower florets and carrot slices. Drizzle with 2 tablespoons of olive oil and sprinkle with ground cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt. Adjust seasoning to taste if needed.
Once the roasted vegetables are done, transfer them to a large serving bowl and let them cool slightly for 5 minutes.
Drizzle the prepared dressing over the vegetables and toss gently to combine.
Sprinkle with fresh cilantro and toasted almond slices before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 31.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
