Curry Roasted Cauliflower and Arugula Salad

By Paleo Plan
Yield 4 servings

Spicy curry roasted cauliflower is paired with sweet raisins and peppery arugula in this warm arugula salad recipe. Serve this Paleo salad alongside your favorite grilled meat for a hearty and healthy side dish, or enjoy this filling arugula salad on its own as a healthy lunch option.

Ingredients:

• 1/2 head(s) cauliflower cut into florets, about 3 cups for 4 servings
• 2 tablespoon(s) coconut oil melted
• 2 teaspoon(s) curry powder
• 4 cup(s) arugula, baby
• 1/2 cup(s) peas fresh or frozen (thawed)
• 1 tablespoon(s) lemon juice
• 1/4 cup(s) raisins
• 1/8 teaspoon(s) sea salt to taste
• 1/8 teaspoon(s) black pepper to taste

Method:

1. Preheat oven to 400F.
2. Toss the cauliflower with the coconut oil and curry powder. Lay on a parchment lined baking sheet and roast until tender, about 25-30 minutes.
3. When done, transfer to a large bowl and add the arugula, peas, lemon juice, and raisins. Season with salt and pepper and serve warm at room temperature.