Warm Roasted Cauliflower and Squash Salad.
It’s still squash season, and we continue to come up with different ways to use it in our diet.
Here is a Warm Roasted Cauliflower and Squash Salad recipe – I’ve decided to call it like this because in this recipe, the squash is added straight from the pan while still warm.
This recipe was 100% improvised, but it turned out great, so I’m happy to share it with you!
300 g squash
300 g cauliflower
10 ml extra virgin olive oil
1 tbsp. curry
2 garlic cloves
1 tbsp. chia seeds
300 g tomato
200 g cucumber
100 g lettuce
Heat up about 10 ml of extra virgin olive oil in a pan. Meanwhile, peel the quash and chop in small pieces. Separate the cauliflower into small clusters. Peel and grate the carrot. Mince the garlic and put into the pan. Then add the squash, cauliflower, grated carrot, and after about 3 minutes of cooking ½ cup of water to the pan. Then add the curry, chia seeds, and leave to stew/cook, stirring occasionally. After a while you’ll probably need to add another ½ cup of water. Make sure that the water does not evaporate completely, otherwise you’ll burn the ingredients. And, while you’re waiting for the vegetables to stew, cut up the tomato, cucumber and lettuce.
It takes 15 minutes to cook the squash and cauliflower – it should be slightly crunchy. Add the cooked squash and cauliflower to the fresh salad before serving.
This salad is consumed as late dinner, lunch or breakfast. There’s no need to calculate the nutritional facts since vegetables contain very few calories!
! The squash can be replaced with a zucchini!