Description
This Keto Roasted Cauliflower “Couscous” salad is packed with flavor and texture! The perfect winter comfort food, that’s actually good for you! Vegan, Low Carb, Squeaky Clean Keto & Whole30 friendly!
Ingredients
Scale
For the vegetables:
- 4 cups raw riced cauliflower
- 1 cup finely chopped kale
- 1 cup chopped butternut squash (1/2 inch cubes)
- 1/2 cup raw sunflower seeds (see note below)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, peeled and minced finely
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
To assemble:
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 1 teaspoon freshly grated lemon zest
Instructions
To roast the vegetables:
- Preheat the oven to 400 degrees Fahrenheit.
- Place the cauliflower, kale, squash, and sunflower seeds on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 30 minutes, or until the squash is fork tender. Remove from the oven and cool for 10 minutes.
To make the dressing:
- Whisk the dressing ingredients together until well blended.
To assemble:
- Place all of the roasted ingredients in a medium-sized bowl, along with the herbs and lemon zest.
- Pour the dressing over the top and stir well.
- Serve immediately if a warm dish is desired, or chill overnight and serve cold.
- Store in an airtight container in the refrigerator for up to 5 days. (Any longer and the flavors and textures start to deteriorate. I don’t recommend freezing this dish.)
Notes
If your sunflower seeds are already toasted, don’t roast them with the vegetables. Add them in with the fresh herbs before dressing.
Approximate net carbs per serving = 5g.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: keto side dishes
- Method: roasting
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Fat: 11g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 5g
