Cumin-Marinated Cauliflower and Carrot Salad

Cauliflower is a versatile vegetable that can be enjoyed raw, roasted, or steamed. It is rich in vitamins and minerals, including vitamin C and potassium.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Cumin-Marinated Cauliflower and Carrot Salad

Cooking Method: Marinating, Roasting Cuisine: International, Mediterranean Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 head Cauliflower
• 2 medium Carrots
• 2 teaspoon Cumin seeds
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 2 clove Garlic
• 2 tablespoon Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and slice the carrots.
2. In a small bowl, combine cumin seeds, lemon juice, olive oil, minced garlic, salt, and black pepper.
3. Place the cauliflower and carrots on a baking sheet and drizzle with the cumin marinade. Toss to coat evenly.
4. Roast in the preheated oven for 10 minutes or until the vegetables are tender and slightly browned.
5. Remove from the oven and let it rest for 30 minutes.
6. Transfer the roasted vegetables to a serving bowl and sprinkle with fresh parsley.
7. Serve the cumin-marinated cauliflower and carrot salad as a side dish or as a light lunch option.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.