Roasted Cauliflower Salad
Roasted Cauliflower Salad
Cauliflower has become quite the bariatric surgery diet companion in recent years!
I, myself, have never been a fan of cauliflower. I find it flavorless and strange in texture. I feel it’s the last vegetable to leave a veggie tray on purpose.
Although many recipes have gotten creative with how to use this vegetable to create low-carb alternatives.
I’ve tried and enjoy the cauliflower pizza crust (shown below) but the smell is something you have to get past. I love my version of creamy mashed cauliflower (shown below) and with the introduction of steamer bags of cauliflower, it’s become a very easy side dish to throw together.
Riced cauliflower in a frozen steamer bag has become a new and dear friend of mine too. I nearly alway have one on stand by and loved my most recent creation of this Salmon and Riced Cauliflower bowl (shown below).
This recipe is pretty quick to get together and roasting the cauliflower alongside chopped walnuts is super tasty. You could stop right there and have a great side dish to pair with your chicken, beef, pork or fish! However, I went the extra step to toss it with mixed greens and a light vinaigrette. So tasty!
Bariatric surgery patients, remember to focus on two bites of the lean protein source to every one bite of this delicious side salad! Focus on small bites, eating slowly and stopping at the first sign of fullness. In my practice, I don’t focus on how much you ate but instead on if you stopped at your natural fullness cues and stuck with the 2:1 ratio of protein to vegetable.
Find out more about what I recommend my patients and what membership has to offer!
Cauliflower Mini Pizzas – members recipe
Creamy Mashed Cauliflower – members recipe video
Salmon Cauliflower Rice Bowl – dairy free
Roasted Cauliflower Salad
Ingredients
- 2 cups cauliflower florets, chopped
- 2 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp chopped walnuts
- 3 cups mixed greens
- 4 tbsp light raspberry vinaigrette
Instructions
- Heat oven to 400F. Meanwhile toss chopped cauliflower with olive oil, salt and pepper. Roast in heated oven for 12 minutes.
- Remove pan from oven and add chopped walnuts. Return to oven for 5 minutes.
- Remove pan from oven again and let cool. Meanwhile add mixed greens to salad bowl. Top with roasted cauliflower and nuts. Toss together with vinaigrette and serve.