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Coriander Cauliflower Amaranth Salad

Coriander Cauliflower Amaranth Salad | Naturally Ella
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Cauliflower roasted with coriander is paired with the earthy flavor of cooked amaranth to make a filling, fresh salad. 

Ingredients

Scale

Cauliflower

  • 2 cups cauliflower florets
  • 2 teaspoons olive oil
  • 1 teaspoon ground coriander
  • ¼ teaspoon sea salt

Salad

  • ½ cup uncooked amaranth
  • 2 to 3 handfuls baby or chopped lettuce
  • ¼ cup lemon vinaigrette
  • Red Pepper Flakes (, for serving)

Instructions

  1. Preheat the oven to 400˚F. Toss the cauliflower florets with the olive oil, coriander, and salt. Spread into a single layer in a roasting pan. Roast until the cauliflower is tender and lightly charring.
  2. While the cauliflower is cooking, combine the amaranth with 1 ½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender (the consistency will still look a bit porridge-like), place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.
  3. Place the rinse amaranth in a bowl and combine with the cauliflower and lettuce. Drizzle dressing over the salad and toss until well combined. Serve with a sprinkle of red pepper flakes if desired.

Notes

Tips & Tricks: You can make the amaranth ahead of time or use a quicker cooking grain like quinoa or bulgur.

Stock up: get the pantry ingredients you will need: amaranth, cauliflower, lettuce

Nutrition: see the information.

Nutrition

Find it online: https://naturallyella.com/amaranth-salad/