Cumin Marinated Cauliflower and Carrot Salad
Elevate your salad game with this vibrant and aromatic Cumin Marinated Cauliflower and Carrot Salad, a delightful blend of roasted vegetables and zesty herbs. Perfectly spiced with ground cumin and paprika, the cauliflower florets and carrot slices are oven-roasted to tender, golden perfection, creating a rich depth of flavor. A light, tangy dressing made with fresh lemon juice and a touch of honey balances the warmth of the spices, while chopped parsley and mint add a refreshing herbal finish. Ready in just 40 minutes, this versatile salad can be served warm or at room temperature, making it an ideal side dish for gatherings, meal prep, or a simple weeknight dinner. Packed with flavor and nutrition, this salad is as pleasing to the eyes as it is to the palate!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 3 medium Carrots
- 3 tablespoons Olive oil
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh mint leaves
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Chop the cauliflower into bite-sized florets and slice carrots into thin, diagonal rounds.
In a large mixing bowl, combine olive oil, ground cumin, paprika, salt, and black pepper. Mix well to form the marinade.
Add the cauliflower florets and carrot slices to the bowl, tossing to coat them evenly with the marinade.
Spread the vegetables out onto the prepared baking sheet in an even layer. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the vegetables are golden and tender.
While the vegetables roast, prepare the dressing. In a small bowl, whisk together lemon juice, honey, and a splash of olive oil. Adjust seasoning with a pinch of salt if needed.
Chop the fresh parsley and mint leaves finely and set aside.
Once the vegetables are done roasting, let them cool slightly for about 5 minutes.
In a serving bowl, combine the roasted vegetables, lemon dressing, and chopped parsley and mint. Toss gently to mix.
Serve warm or at room temperature, garnished with additional herbs if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 26.0 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2395 mg | 51% | |
*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.
