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Roasted Cauliflower Salad

55 Min(s)
30 Min(s) Prep
25 Min(s) Cook
Healthy Living
Make a vibrant Roasted Cauliflower Salad in under and hour! This Roasted Cauliflower Salad also features mixed grains, red cabbage and toasted walnuts.
What You Need
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8 servings
Original recipe yields 8 servings
6 cups small cauliflower florets (1 inch)
1 pkt. (1/4 of 12-oz. pkg.) quick-cooking brown rice, red rice, wild rice and quinoa medley, uncooked
2 cups shredded red cabbage
2 cups loosely packed baby arugula
1/2 cup coarsely chopped PLANTERS Walnuts, toasted
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
4 tsp. GREY POUPON Dijon Mustard
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Let's Make It
1
Heat oven to 400ºF.
2
Spread cauliflower onto rimmed baking sheet sprayed with cooking spray, then spray with additional cooking spray.
3
Bake 20 to 25 min. or until tender; cool 15 min.
4
Meanwhile, cook rice medley as directed on package.
5
Spoon cauliflower into large bowl. Add rice medley, cabbage, arugula and nuts; mix lightly.
6
Whisk dressing and mustard until blended. Add to cauliflower mixture; mix lightly.
Kitchen Tips
Tip 1
Variation
Prepare using KRAFT Lite House Italian Dressing, and stirring 1 Tbsp. honey into the dressing mixture before using as directed.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 210mg
9%
Total Carbohydrates 17g
6%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 4g
8%
Vitamin A
10%
Vitamin C
50%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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