Cheesy Roasted Cauliflower & Sweet Potato Salad

Ingredients

Produce

• 1 head cauliflower

• 1/2 cup chopped cilantro

• 1/4 cup cranberries, dried

• 1/2 tbsp ginger (fresh or powdered)

• 1/4 cup red onion

• 1 sweet potato, large, 1 purple potato (medium, optional)

Condiments

• 1 tbsp lemon juice, fresh

• 3 tbsp hummus

• Mango chutney (optional)

Baking & spices

• 1 black pepper, freshly ground

• 1/4 cup Nutritional Yeast

• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on nutritional yeast and season with salt and pepper.

2. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.

3. At 20 minutes of cauliflower roasting, add red onion to baking tray to bake for 10 minutes.

4. Once done cooking, add roasted sweet potato, cauliflower and red onion to a medium bowl. Add in the cranberries and cilantro.

5. Make the dressing: In a small bowl, add in hummus, lemon juice, warm water, ginger, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra onions, cranberries and cilantro.

Recipe by ExecFuel