For a super quick and easy yet healthy and delicious salad which is also great for meal-prepping try this recipe for my cauliflower super salad!
It takes next to no effort, is incredibly versatile, delicious hot or cold and delivers healthy plant protein to fuel your afternoon. You can use whatever veggies, legumes and grains you have at hand. My secret is to use a tin of chickpeas and use the chickpea juice (ie. aquafaba) to coat the vegetables in before roasting. They get nice and crispy and any spice sticks to them much better. Aquafaba also eliminates the need to use oil.
Serves 3
3 medium potatoes, washed and cubed or cut into wedges
1 medium head of cauliflower, cut into small florets
optionally any other vegetables such as kale or pumpkin
grains of choice (I use a pre-cooked mix of brown rice and quinoa)
1 tin of chickpeas, drained (but reserve liquid!) and rinsed well
favourite spices/sauce (e.g. cajun spice, curry mix, bbq sauce)
Method
Preheat oven to 240 °C. Mix the potatoes, cauliflower and chickpeas (or any other legumes and vegetables) in aquafaba and spices.
Bake on a lined sheet until cooked to your liking (about 20-30 minutes). Add precooked grains, mix through and serve with your favourite dressing!
Enjoy! Nat xoxo
Nat's Ladle 