Chen Ben Asher – Functional Nutritionist – ROASTED CAULIFLOWER SALAD


  • 1 small to med organic, fresh, cauliflower, separated into flowers
  • 1 large organic, fresh purple onion, chopped
  • 2-3 tablespoons avocado oil
  • 1 red organic, fresh, pepper, sliced
  • Salt and pepper to taste
  • 1 large baked potato (can be cooked in water)


Note: you can roast any other vegetables to enrich and diverse the dish


Ingredients – for the Salad Dressing


  • 1 tablespoon mayonnaise gluten and dairy free (of Earth Balance – https://earthbalancenatural.com/product/original-buttery-spread/)
  • 1 tablespoon of mustard (any kind you have)
  • ½ cup of organic, fresh dill, chopped
  • 2 garlic cloves, crushed
  • ¼ cup of fresh squeezed lemon juice
  • A tablespoon of water
  • Salt and pepper to taste



  1. Start with roasting the vegetables in the oven
  • Place onto a backing sheet cauliflower, pepper, and slices of purple onion
  • Sprinkle some salt and drizzle oil
  • Roast the vegetables until tender, for about 20 minutes.
  • Chopped the baked potato, cut into cubes
  • Place all the roasted vegetables including the potato in a bowl, cool down


  1. Mix the sauce ingredients together
  2. Combine the vegetables and stir well.


Can be served as a hot or cold salad

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