The Buffalo Cauliflower Salad Bowl with cashew-lime sauce and seasoned corn
This salad bowl has a healthy fusion of raw and cooked ingredients which offers an interesting combination of textures and flavors. The buffalo cauliflower is infused with a spicy kick and adds the perfect amount of heat to the salad. These little bites of fiery deliciousness are great by themselves for those late-night snack attacks or as a simple side dish served with celery sticks and cashew-lime sauce.
Salad Bowl
3 cups sliced romaine lettuce
1 cup finely chopped kale
1 cup cooked quinoa
1/2 black beans
2 medium carrots, julienned
3 cups buffalo cauliflower
2 celery stalks, julienned
1/4 cashew-lime sauce
Combine romaine and kale, place into large salad bowl. Add remaining ingredients, except 1 tbs cashew-lime sauce (save for the fresh corn).
Buffalo Cauliflower
1 small head cauliflower
3/4 cup buffalo sauce
Preheat oven to 350 degrees. Prepare cauliflower by trimming the florets from the stem. Lightly steam the cauliflower florets, about 5 minutes. Let cool. Place into a large mixing bowl and add the sauce, mix well to coat cauliflower. Place coated florets onto a parchment-lined cooking sheet and place in oven for about 35-40 minutes. Remove and let sit to cool slightly. Add to salad.
Buffalo Sauce
1/2 cup apple cider vinegar
2 clove garlic
1 onion slice (1/8 inch thick)
2 tbs paprika
1 tsp tahini
1/2 tsp cayenne pepper
Seasoned Fresh Corn
2 ears corn
Paprika
Black pepper
Fresh parsley, minced
1 tbs cashew-lime sauce
Boil corn for 1-2 minutes. Plate and drizzle with sauce. Garnish with parsley, a pinch of paprika and black pepper. Serve with salad.
Cashew-lime Sauce
3/4 cup water
1/2 cup cashews
1 tbs lime juice
3 dates
1/2 tsp sea salt
1/4 tsp onion powder
Blend in a high-speed blender until creamy. Makes (4) 1/4 cup servings. Store in a sealed glass container in the fridge for up to 5 days. Can be used on salads, wraps, or as a sauce for steamed veggies with wholegrain pasta.
Nutritional Information
Calories: 851
Carbs: 152 g
Protein: 38 g
Fats: 18 g
Omega 3: 0.7 g
Fiber: 35 g
Calcium: 412 mg
Iron: 11.5 mg
Magnesium: 408 mg
Potassium: 3603 mg
Selenium: 15.8 mcg
Zinc: 6.9 mg
B1: 1.3 mg
B2: 0.91 mg
B3: 9.6 mg
B5: 4.9 mg
B6: 1.77 mg
Folate: 748 mcg
Vitamin C: 269 mg
Vitamin E: 4.1 mg
Vitamin K: 788 mcg
BCAA’s
Isoleucine: 1.59 g
Leucine: 2.9 g
Valine: 2.1 g
