Name: Cauliflower Samosa Salad
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (chopped); 2 small sweet potatoes (peeled & cubed); 0.25 cup grapeseed oil (for roasting); 2 tsp sea salt (for roasting); 2 tsp black pepper (for roasting); 1.5 cups cooked quinoa; 1 cup peas (fresh or frozen/thawed); 0.5 cup cilantro (chopped); 0.25 cup mint (minced or chiffonade); 0.25 cup red onion (minced); 2 juice of lime juice; 1 tbsp maple syrup (or coconut nectar); 1 tbsp curry powder; 0.5 tsp cayenne pepper (optional); 2 tbsp grapeseed oil (or olive oil); 0.5 cup toasted coconut shreds (to garnish); 1 sliced sliced lime (for garnish)

Instructions

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1

Preheat oven to 400°F (200°C), and line 2 baking sheets with parchment paper.
2

Toss the chopped head cauliflower (1 large) with a drizzle of grapeseed oil (0.25 cup), then spread it evenly onto a baking sheet.
3

Season with a sprinkle of sea salt (2 tsp) and black pepper (2 tsp).
4

Repeat with the sweet potatoes (2 small).
5

Roast for 30 minutes, or until both vegetables are tender.
6

In the meantime, cook the cooked quinoa (1.5 cups), thaw the peas (1 cup), prep the chopped cilantro (0.5 cup) and minced mint (0.25 cup) and minced red onion (0.25 cup), and make the sauce.
7

To make the sauce, combine of lime juice (2 juice), maple syrup (1 tbsp), curry powder (1 tbsp), cayenne pepper (0.5 tsp) (optional), and grapeseed oil (2 tbsp) in a jar. Place the lid on top, and shake vigorously to emulsify.
8

When the roasted vegetables are done, toss them together with the cooked quinoa (1.5 cups), peas (1 cup), chopped cilantro (0.5 cup), minced mint (0.25 cup), minced red onion (0.25 cup), and the prepared sauce.
9

Season to taste with additional [sea salt].
10

Serve with lime (1 sliced) and a sprinkle of toasted coconut shreds (0.5 cup).