African Spiced Cauliflower and Carrot Salad

Elevate your salad game with this vibrant and flavorful African Spiced Cauliflower and Carrot Salad. This recipe combines tender roasted cauliflower florets and sweet carrot sticks, perfectly seasoned with a unique blend of cumin, coriander, paprika, and cayenne for a warm, earthy kick. A zesty lemon-honey dressing adds a touch of brightness, while fresh cilantro and toasted almond slices provide a delightful crunch and herbal freshness. Perfect as a side dish or a light, healthy main, this salad is easy to prepare in just 40 minutes and can be served warm or at room temperature. Packed with bold African-inspired flavors, this recipe is a nutritious and visually stunning addition to any meal. Ideal for gatherings, meal prep, or casual dinners, it's guaranteed to impress!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 4 medium carrots
• 3 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoons ground coriander
• 0.5 teaspoons ground paprika
• 0.25 teaspoons cayenne pepper
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 2 tablespoons fresh cilantro
• 2 tablespoons toasted almond slices

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into small florets and peel and slice the carrots into thin sticks or rounds.

Step 3

In a large mixing bowl, combine the cauliflower florets and carrot slices. Drizzle with 2 tablespoons of olive oil and sprinkle with ground cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Toss well to coat evenly.

Step 4

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and lightly browned.

Step 5

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt. Adjust seasoning to taste if needed.

Step 6

Once the roasted vegetables are done, transfer them to a large serving bowl and let them cool slightly for 5 minutes.

Step 7

Drizzle the prepared dressing over the vegetables and toss gently to combine.

Step 8

Sprinkle with fresh cilantro and toasted almond slices before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	971.2 grams (971.2g)

Amount per serving	% Daily Value*
Calories	778

Total Fat 52.90g	68%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 4.40g
Cholesterol 0mg	0%
Sodium 3464mg	151%
Total Carbohydrate 71.50g	26%
Dietary Fiber 23.90g	85%
Total Sugars 31.80g
Protein 18.70g	37%

Vitamin D 0IU	0%
Calcium 320mg	25%
Iron 8mg	43%
Potassium 2984mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 8.9%

Carbs: 34.2%