Roasted Cauliflower and Blood Orange Salad

Marisa Dooley (author) Feb 14, 2021
Roasted Cauliflower and Blood Orange Salad
Roasted Cauliflower and Blood Orange Salad-2
Difficulty
Average Recipe
Prep Time
10 minutes
Cook Time
30 minutes
Servings
4

Blood oranges have a short season and are typically available late December through April. This salad can be served cold or at room temperature. Serve it with your favorite roasted chicken or fish for a light dinner or over a bed of mixed baby greens and leftover sliced chicken for a satisfying lunch.

Ingredients
1 large heads cauliflower cut into florets
2 tablespoons avocado oil
½ teaspoons kosher salt
¼ teaspoons freshly ground black pepper
3 small blood oranges peeled and cut into ¼-inch slices
¼ small red onions thinly sliced
cups pumpkin seeds toasted
1 teaspoons red wine vinegar