Jain Roasted Cauliflower-Spinach Salad Recipe

About this recipe

A wholesome and flavorful dinner salad featuring roasted cauliflower, fresh spinach, and a spiced cucumber dressing, tailored to Jain dietary preferences.

Ingredients

• 100 g Baby Spinach
• 250 g Cucumber
• 400 g Cauliflower
• 200 g Livyor Raw Sunflower Seeds
• 80 g Urban Platter Cayenne Pepper Powder
• 2 ltr Figaro Extra Light Olive Oil
• 50 g Minitz Garam Masala
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
2. 2. In a large bowl, combine 3 cups of cauliflower florets, 1/4 teaspoon cayenne pepper, and 1 tablespoon olive oil. Toss well to coat evenly.
3. 3. Spread the cauliflower mixture onto the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and tender. Remove from the oven and let cool for 15 minutes.
4. 4. While the cauliflower cools, mix 1/4 cup of olive oil with 1/4 teaspoon garam masala and a pinch of cumin powder in a small bowl until well blended.
5. 5. In a large serving bowl, combine 4 cups of tightly packed fresh spinach with the roasted cauliflower. Drizzle the dressing mixture over the top and toss gently to combine.
6. 6. Sprinkle 1/4 cup of sunflower seeds over the salad as garnish.
7. 7. Serve immediately as a satisfying and nutritious dinner option.