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Cauliflower Samosa Salad
Recipe is adapted from Terry Hope Romero's Coconut Samosa Potato Salad recipe in Salad Samurai.
Servings: 4
Ingredients
- 1 large head of cauliflower chopped
- 2 small sweet potatoes peeled & cubed
- 1½ cups cooked quinoa
- 1 cup peas fresh or frozen/thawed
- ½ cup cilantro chopped
- ¼ cup mint minced or chiffonade
- ¼ cup red onion minced
- about ¼ cup grapeseed oil
- 2 tsp sea salt
- 2 tsp black pepper
sauce
- juice of 2 limes plus 1 sliced lime for garnish
- 1 tbsp maple syrup or coconut nectar
- 1 tbsp curry powder
- ½ tsp cayenne pepper optional
- 2 tbsp grapeseed or olive oil
- ½ cup toasted coconut shreds to garnish
Instructions
- Preheat oven to 400°, and line 2 baking sheets with parchment paper.
- Toss the chopped cauliflower with a drizzle of grapeseed oil, then spread it evenly onto a baking sheet.
- Season with a sprinkle of salt and pepper.
- Repeat with the sweet potatoes.
- Roast for 30 minutes, or until both veggies are tender.
- In the meantime you can be cooking your quinoa, thawing the peas, prepping the herbs, and making the sauce.
- To make the sauce, pour all of the ingredients into a jar. Place the lid on top, and shake vigorously to emulsify.
- When the veggies have finished roasting, toss them together with the quinoa, peas, herbs, red onion, and sauce.
- Season to taste with sea salt.
- Serve with a couple slices of lime and a sprinkle of toasted coconut.