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
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
Heat oven to 400ºF.
Spread cauliflower onto rimmed baking sheet sprayed with cooking spray, then spray with additional cooking spray.
Bake 20 to 25 min. or until tender; cool 15 min.
Meanwhile, cook rice medley as directed on package.
Spoon cauliflower into large bowl. Add rice medley, cabbage, arugula and nuts; mix lightly.
Whisk dressing and mustard until blended. Add to cauliflower mixture; mix lightly.
Prepare using KRAFT Lite House Italian Dressing, and stirring 1 Tbsp. honey into the dressing mixture before using as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
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.