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Saturday, September 6, 2014

Roasted Cauliflower with Cumin Lime Dressing

It's no secret I'm a fan of salads. Raw, roasted, grilled, fresh, tossed, chopped, stuffed or layered. Different vegetables, different proteins, all make for the delicious base. But isn't really the dressings that entice us?

The nutty, earthy, warm and peppery flavor from cumin comes alive with the sharp, sour, freshness from the lime over the roasted cauliflower. Don't stop there, this Lime and Cumin Vinaigrette is great on a number of other dishes as well, try it on any salad, grilled tuna or even over a burger.

Simple store bought dressings appear so harmless, but the truth is they are filled with sugar, chemicals and  lots of other fake ingredients that ultimately hurt your body deep inside. Save yourself by spending just a few extra minutes preparing your own dressing. Your body, and your taste buds, will thank you for it!


Happy Healthy Tips: Cauliflower is an  important detoxifying, cruciferous vegetable that fights our risk of cancer and inflammation. Eat up!


Roasted Cauliflower with Cumin Lime Dressing

1 head cauliflower
6 brussel sprouts
1 tsp cumin seeds
2 tbls extra virgin olive oil
1 cup cooked quinoa
2 cups fresh spinach
2 limes, juiced
1/2 cup extra virgin olive oil
1 tbls sherry or champagne vinegar
1 garlic clove, minced
1 tsp roasted cumin, crushed (or ground)
salt and pepper to taste

Optional
fresh cilantro and sunflower seeds

Preheat the oven to  450 degrees. Break the cauliflower into florets.Toss the cauliflower and brussel sprouts with the olive oil and the cumin seeds; spread on a sheet pan. Roast in the oven until the florets are slightly charred and tender (I like to keep  a bit of crunch to these rather than cook until fully soft, cook to your preference.)

In the meantime, whisk together the lime juice, olive oil, vinegar, garlic and ground cumin.  Add a good pinch of salt and pepper to taste.

Remove the cauliflower from the oven, toss with quinoa and the cumin vinaigrette. Lay on a bed of fresh spinach. Top with fresh cilantro and sunflower seeds. Enjoy warm or room temperature.


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