%20(1).png){kind=logo}
From
4
Take your tastebuds on a trip to Tuscany with this vibrant Italian Roasted Cauliflower and Lupini Bean Salad! Featuring colorful cauliflower, creamy lupini beans, sun-dried tomatoes, and a zesty lemon-herb dressing, this dish is perfect for spring and summer. It‚‘s high in flavor, fiber, and plant-based protein.
3 cups multi-colored cauliflower florets (purple, yellow, white, and green) 2 tbsp extra virgin olive oil 2 cups carrots shaved 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 1/2 cups lupini beans, rinsed and drained 2 cups baby arugula or mixed greens 1/4 cup toasted pine nuts 1/2 cup sun-dried tomatoes, julienned 1/2 cup Castelvetrano olives, halved 1/4 cup shaved Pecorino Romano or Parmesan cheese 2 tbsp fresh basil, chopped - Lemon-Herb Dressing: 3 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tsp white wine vinegar 1 tsp Dijon mustard 2 garlic clove, minced 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black pepper
Instructions: Preheat oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, black pepper, garlic powder, oregano, and crushed red pepper flakes. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and slightly crisp. Whisk together the dressing ingredients in a small bowl. In a serving bowl, layer the arugula or mixed greens. Add the roasted cauliflower, carrots, lupini beans, sun-dried tomatoes, olives, and toasted pine nuts. Drizzle the lemon-herb dressing over the salad and toss gently. Top with shaved Pecorino Romano and fresh basil. Serve immediately.
3 cups multi-colored cauliflower florets (purple, yellow, white, and green) 2 tbsp extra virgin olive oil 2 cups carrots shaved 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 1/2 cups lupini beans, rinsed and drained 2 cups baby arugula or mixed greens 1/4 cup toasted pine nuts 1/2 cup sun-dried tomatoes, julienned 1/2 cup Castelvetrano olives, halved 1/4 cup shaved Pecorino Romano or Parmesan cheese 2 tbsp fresh basil, chopped - Lemon-Herb Dressing: 3 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tsp white wine vinegar 1 tsp Dijon mustard 2 garlic clove, minced 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black pepper
USD
Multi-Colored Cauliflower, Carrots, Lupini Beans, Baby Arugula, Toasted Pine Nuts, Sun-Dried Tomatoes, Castelvetrano Olives, Pecorino Romano, Fresh Basil
