Coriander Cauliflower Amaranth Salad
Cauliflower roasted with coriander is paired with the earthy flavor of cooked amaranth to make a filling, fresh salad.
Servings 2 servings
Calories 370kcal
Ingredients
Cauliflower
- 2 cups cauliflower florets
- 2 teaspoons olive oil
- 1 teaspoon ground coriander
- 1/4 teaspoon sea salt
Salad
- 1/2 cup uncooked amaranth
- 2 to 3 handfuls baby or chopped lettuce
- 1/4 cup [url]lemon vinaigrette∞https://naturallyella.com/lemon-vinaigrette/[/url]
- Red Pepper Flakes for serving
Instructions
- 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.
- 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.
- 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
Recipe 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
Calories: 370kcal