Sunshine Cauliflower Food
SUNSHINE DRESSING
Bright and flavorful sunshine dressing made with creamy tahini, warming turmeric, lemon juice, spices and a bit of pure maple syrup (or honey). This easy, creamy sunshine salad dressing recipe is delicious drizzled over your favorite salads or grain bowls, or used as a dip for veggies!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dip Dressing Gluten Free Lunch Nut Free Salad Dressing Snack Vegan Vegetarian
Time 5m
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper.
- Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.
Nutrition Facts : ServingSize 2 tablespoons, Calories 83 kcal, Fat 6.1 g, SaturatedFat 0.8 g, Carbohydrate 6 g, Fiber 1.2 g, Sugar 3.6 g, Protein 2 g
SUNSHINE CAULIFLOWER
Make and share this Sunshine Cauliflower recipe from Food.com.
Provided by NYSheDevil
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place cauliflower in large pot of water and bring to boil. Cook until cauliflower is tender and drain well. Place cauliflower in a deep casserole dish.
- Mix mustard and mayonnaise in a small bowl, then spread mixture on top of cauliflower, then place grated cheese on top.
- Microwave for 45 seconds or until cheese is melted, then enjoy!
Nutrition Facts : Calories 164.9, Fat 10.8, SaturatedFat 6.2, Cholesterol 30.6, Sodium 258.7, Carbohydrate 9, Fiber 3.6, Sugar 3.9, Protein 10
ROASTED CARROT CAULIFLOWER QUINOA SALAD WITH SUNSHINE DRESSING
Beautiful roasted carrot cauliflower quinoa salad tossed with fresh herbs, sweet Medjool dates and salty pistachios. This vegan cauliflower quinoa salad is lightly dressed with a bright sunshine dressing for the perfect plant-based lunch or side dish!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Lunch Salad Vegan Vegetarian
Time 50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
- While the veggies are roasting, you can cook your quinoa: add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace the lid and allow quinoa to steam for 5-10 more minutes.
- Once quinoa is done cooking, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
- Make the sunshine dressing: in a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.
- Pour dressing over the salad and mix well to combine. Serves 4 as a main meal, 6 as a side.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 391 kcal, Fat 16.2 g, SaturatedFat 1.9 g, Carbohydrate 55 g, Fiber 10 g, Sugar 18.7 g, Protein 12.2 g
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