Heart-Healthy Cauliflower Salad
Brighten up your mealtime with this Heart-Healthy Cauliflower Salad, a satisfying and nutritious recipe that’s as delicious as it is good for you! Featuring oven-roasted cauliflower florets tossed with fresh cherry tomatoes, crisp cucumbers, and zesty red onion, this vibrant salad is packed with vitamins and antioxidants. The homemade honey-lemon dressing, enhanced with a hint of Dijon mustard, adds a delightful tangy-sweet finish, while fresh parsley provides an herbaceous lift. Quick and easy to prepare in just 40 minutes, this salad is perfect for a light lunch, a side dish, or a wholesome addition to your weekly meal prep. With its high fiber, low-carb ingredients, and heart-healthy olive oil, it’s a flavorful way to nourish your body and delight your taste buds.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 cup parsley
- 1 medium lemon
- 1 teaspoon dijon mustard
- 1 teaspoon honey
Instructions
Preheat your oven to 400°F (200°C).
Break the cauliflower into small florets, rinse, and pat dry.
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and ground black pepper until well coated.
Spread the cauliflower evenly on a baking sheet lined with parchment paper.
Roast the cauliflower in the oven for 20-25 minutes, or until the florets are golden brown and tender.
While the cauliflower is roasting, halve the cherry tomatoes. Peel the cucumber, slice it in half lengthwise, and then cut into thin half-moons. Thinly slice the red onion.
In a small bowl, whisk together the juice of the lemon, 1 tablespoon of olive oil, dijon mustard, and honey to make the dressing.
Roughly chop the parsley and add it to a large salad bowl along with the cherry tomatoes, cucumber, and red onion.
Once the cauliflower is roasted, allow it to cool slightly before adding it to the salad bowl.
Pour the dressing over the salad and toss everything together gently to combine.
Serve the salad at room temperature or slightly chilled for best flavor.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2399 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.
