Make a vibrant Roasted Cauliflower Salad in under an hour! This Roasted Cauliflower Salad also features mixed grains, red cabbage and toasted walnuts.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups small cauliflower florets (1 inch)
85 g (1/2 of 170-g pkg.) five grain quinoa pilaf, uncooked
2 cups shredded red cabbage
2 cups loosely packed baby arugula
1/2 cup coarsely chopped walnuts, toasted
1/2 cup Kraft Extra Virgin Olive Oil Raspberry Dressing
4 tsp. Heinz Dijon Mustard
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How do I make it ?
Heat oven to 400ºF.
Spread cauliflower onto rimmed baking sheet sprayed with cooking spray, then spray with additional cooking spray.
Bake 20 to 25 min. or until tender; cool 15 min.
Meanwhile, cook pilaf as directed on package.
Spoon cauliflower into large bowl. Add pilaf, cabbage, arugula and nuts; mix lightly.
Whisk dressing and mustard until blended. Add to cauliflower mixture; mix lightly.
Kraft Kitchen Tips!
Prepare using Kraft Zesty Italian Dressing, and stirring 1 Tbsp. honey into the dressing mixture before using as directed.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 320 mg
Carbohydrate 16 g
Fibre 3 g
Sugars 5 g
Protein 4 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.