8-Piece Pyrex Sculptured Mixing Bowl Set
Buy Now →Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Chili Lime Roasted Cauliflower Salad
Yield: 4 servings 1x
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
This tangy Chili Lime Roasted Cauliflower Salad combines crisp sugar snap peas and roasted cauliflower in a chili lime dressing with zippy cilantro and salted cashews. Vibrant and travel-friendly with maximum fresh flavor!
Ingredients
- 1 medium/large head of cauliflower, broken into small florets (16-18 ounces of florets)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt or kosher salt
- zest of 1 lime
- 3 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon red chili pepper flakes
- ~6 ounces sugar snap peas, ends removed, cut into 1/2 inch pieces
- 2 green onions, thinly sliced
- 1/2 cup roasted salted cashew pieces
- 1/4 cup finely chopped cilantro
Instructions
- Roast the cauliflower: Pre-heat the oven to 400F and line two rimmed baking sheets with baking parchment. Toss the cauliflower florets (from 1 head of cauliflower, 16-18 ounces) on one pan with 1 tablespoon of the oil, garlic powder (1/2 teaspoon) and salt (1/2 teaspoon), then divide the seasoned florets between the two pans for best roasting. Don’t be tempted to use just one sheet pan – if the cauliflower is too crowded, it won’t get crispy bits! Roast for about 30 minutes until the cauliflower is tender and golden in places, rotating the baking sheets and tossing the cauliflower with a spatula halfway through.
- Make the dressing: In the bottom of a large mixing bowl, whisk together the lime zest (from 1 lime), lime juice (3 tablespoons from 2 limes), maple syrup (2 tablespoons), sesame oil (1 teaspoon), red chili pepper flakes (1 teaspoon), and remaining 1 tablespoon of olive oil.
- Mix the salad: Add the cauliflower to the dressing bowl along with the snap peas (~6 ounces, ends removed, cut into 1/2 inch pieces), green onions (2, thinly sliced), most of the cashews (1/2 cup) and most of the chopped cilantro (1/4 cup finely chopped). Toss so everything is well coated and dispersed.
- Serve & store: Enjoy immediately from the bowl as a side, or prepare recipe an hour or so ahead of time, then serve on a platter with the rest of the cilantro and cashew pieces. Store leftovers in an airtight container in the fridge for up to 3 days. The cauliflower will soften a little after being chilled but it still tastes delicious.
Notes
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: ~1.5 cups
- Calories: 320
- Fat: 18g
- Carbohydrates: 37g
- Fiber: 14g
- Protein: 14g