Spicy Cauliflower Salad
This is a non-traditional Thanksgiving side but it includes many of my favorites. Give this spicy cauliflower salad a try on your table this holiday.
This is a great Paleo and Gluten Free recipe for everyone to enjoy!
Ingredients
- 1 head cauliflower, broken into even sized florets
- 1 1/2 cups butternut squash, cubed
- 1 red onion, cut into wedges
- 1 cup green beans, cut into 3rds
- 2 tablespoons olive oil
- 1 teaspoon kosher or fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Sunbutter
- 1/2 cup water
- 1 tablespoon gluten free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon coconut palm sugar
- 1 garlic clove, minced
- 1 teaspoon piece of fresh ginger, peeled and grated or minced
- 1 teaspoon (or more) Sriracha
- 1/2 cup cilantro leaves, coarsely hopped
Directions
Preheat oven to 400 degrees.
Place the cauliflower florets, butternut squash, red onion, and green beans on a baking sheet and drizzle with the olive oil, salt, and pepper. Toss everything together well to coat.
Roast for 30 minutes or until the cauliflower is fork tender.
While the vegetables are roasting combine the Sunbutter, water, soy sauce, vinegar, palm sugar garlic, ginger, and Sriracha in a small sauce pan over medium heat. Cook the sauce, stirring, until the Sunbutter is melted, about 2 minutes.
Place the vegetables in a serving bowl, pour the sauce over and toss to coat. Add the cilantro and stir to combine.
Can be served warm, at room temperature, or cold.