Eating by Heart

Curried Cauliflower Salad

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Curried Cauliflower Salad Recipe
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Calories: 100
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
100
5.0% Complete
5%
Fat
5g
7.69230769231% Complete
8%
Cholesterol
0mg
0.0% Complete
0%
Sodium
102mg
4.4347826087% Complete
4%
Carbohydrates
12g
9.3023255814% Complete
9%
Fiber
5g
20.0% Complete
20%
Sugar
4g
8.0% Complete
8%
Protein
5g
9.80392156863% Complete
10%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Vegan
Gluten Free
Ingredients
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon ground curry powder
  • 2 cups arugula
  • Pinch of salt
  • 1 tablespoon olive oil or coconut oil
  • ΒΌ teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 1 tablespoon toasted cashews, chopped
Method
Preheat oven to 400 degrees Fahrenheit. Cut the cauliflower into florets. Line a baking sheet with parchment paper and place the florets on top. Add the curry powder and cayenne pepper, then drizzle the florets with olive oil or melted coconut oil. Spread out the florets and make sure they are well-coated with spices and oil. Roast in the oven until the cauliflower is golden brown, about 30 minutes. Remove from the oven and let cool slightly. While the cauliflower is still warm, toss with arugula. Finish with lime juice, salt to taste and a sprinkle of toasted cashews.