Name: Turmeric Roasted Cauliflower Salad (lowfodmap) (Copy)
Prep time: 40 min
Cook time: 40 min
Yield: 978.8 grams
Ingredients: 1 chopped cup (1/2" pieces) of cauliflower, raw (107 g); 1 tsp of spices, turmeric, ground (3 g); 1 tbsp of olive oil (14 g); 100 grams of rice, brown, medium-grain, raw; 150 grams of edamame, frozen, unprepared; 1 cup, sections of lemons, raw, without peel (212 g); 1 cup slices of cucumber, with peel, raw (104 g); 4 tbsps of parsley, fresh (15 g); 50 grams of nuts, cashew nuts, oil roasted, with salt added; 5 tbsps of vinegar, balsamic (80 g); 4 tbsps of soy sauce made from soy (tamari) (72 g); 1 tablespoon of oil, sesame, salad or cooking (14 g); 1 tbsp of sauce, fish, ready-to-serve (18 g); 2 tbsps of syrups, maple (40 g)

Our roasted cauliflower salad with turmeric is low in calories and packed with punchy flavor. Turmeric adds lovely color and flavor to this easy vegan-friendly recipe

Ingredients

or1 chopped cup (1/2" pieces) of cauliflower, raw (107 g)

or1 tsp of spices, turmeric, ground (3 g)

or1 tbsp of olive oil (14 g)

or100 grams of rice, brown, medium-grain, raw

or150 grams of edamame, frozen, unprepared

or1 cup, sections of lemons, raw, without peel (212 g)

or1 cup slices of cucumber, with peel, raw (104 g)

or4 tbsps of parsley, fresh (15 g)

or50 grams of nuts, cashew nuts, oil roasted, with salt added

or5 tbsps of vinegar, balsamic (80 g)

or4 tbsps of soy sauce made from soy (tamari) (72 g)

or1 tablespoon of oil, sesame, salad or cooking (14 g)

or1 tbsp of sauce, fish, ready-to-serve (18 g)

or2 tbsps of syrups, maple (40 g)

Preparation

STEP 1 Heat the oven to 200C/fan 180C/gas 6. Put the cauliflower in an ovenproof dish or tin, add the turmeric, some seasoning and 2 tbsp oil, and toss together. Roast for 20-25 minutes until tender. Tip onto a plate and cool. STEP 2 Meanwhile boil the rice in salted water until tender, adding the edamame for the last minute of cooking, then drain well. Leave to cool, then tip into a large bowl. Add the roasted cauliflower, lemon juice, cucumber and some seasoning, and toss together. Add the herbs and toss again. Add mint for extra flavor. STEP 3 Whisk together the dressing ingredients. Divide the cauliflower and rice between plates, scatter over the cashews and drizzle with the dressing.

Nutritional information

	Per 100 g	Per portion (245 g)	% DRI
Energy	143 kcal	351 kcal	18 %
Protein	5 g	12 g	24 %
Carbohydrate	18 g	45 g	17 %
Sugars	5 g	13 g	15 %
Fat	6 g	16 g	22 %
Fatty acids, total saturated	1 g	2 g	11 %
Fiber	2 g	6 g	23 %
Sodium	580 mg	1418 mg	59 %

Recipes ofVasiliki Stavrou

Registered Dietitian · DT031625

'Committed to Supporting You Honour your Health through Mindful Eating'

Turmeric Roasted Cauliflower Salad (lowfodmap) (Copy)

Thursday, February 29, 2024