Roasted Butternut Squash Cauliflower Salad
First, steam the head of cauliflower. In a large pot add about 2 cups of water and place a steamer basket in the bottom.
- Cook45 min
- Total45 min
- Serves2
- LevelIntermediate
Ingredients
- 1 medium For the Salad:
- 1 small cauliflower head - cut into florets
- 1 tbsp butternut squash - peeled and cut in cubes
- ¼ cup olive oil
- 1 tbsp. salt and black pepper
- 1/2 cup red onion - chopped
- 2 tbsps. green onions - chopped
- 1 tsp. For dressing:
- vegenaise or traditional mayonnaise
- yellow mustard
- garlic - minced
- salt and pepper
Method
- First, steam the head of cauliflower. In a large pot add about 2 cups of water and place a steamer basket in the bottom.
- Bring the water to a boil. Add the cauliflower florets into the steamer basket.
- Cover the pot and steam until the cauliflower florets are tender 6-8 minutes. The time will depend on how tender you prefer your cauliflower florets to be.
- Remove from the heat and also remove the lid from the pot. Let the cauliflower cool down for 5 minutes.
- While the cauliflower florets are been steamed, roast the butternut squash. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper or silicone mat, place butternut squash and toss in olive oil and season with salt and black pepper. Mix well to combine.
- Roast in the oven for 15-20 minutes (It'll depend on the size of the butternut squash diced).
- Place the steamed cauliflower, the roasted butternut squash and the red onions in a bowl.
- In a small glass bowl, add all the ingredients for the dressing and whisk everything together to combine.
- Taste to check the seasoning and pour over the salad.
- Mix all the ingredients together until well combined and garnish it with green onions.
