Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
1 bag (9.5 oz each) Birds Eye® Steamfresh Rainbow Cauliflower
PAM® Coconut Oil No-Stick Cooking Spray
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fresh baby kale
1/4 cup dried cranberries
1/4 cup sliced almonds. toasted
1/4 cup shaved Parmesan cheese
1/4 cup Wish-Bone® Champagne Vinaigrette
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 98 mg | 10% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 4 mg | 1% |
| Total Fat | 12 g | 19% |
| Iron | 1 mg | 4% |
| Calories | 167 kcal | 8% |
| Sodium | 602 mg | 25% |
| Protein | 5 g | 10% |
| Saturated Fat | 2 g | 11% |
| Sugars | 7 g | 1% |
| Vitamin C | 33 mg | 55% |
Microwave cauliflower 3 minutes, just until thawed. Pour cauliflower into a large bowl and break up any large florets so they mostly even in size. The smaller the florets, the more roasted flavor they will get. Spray florets with coconut oil spray and season with salt and pepper; toss to coat.
Roast cauliflower in an air fryer set to 400°F until browned, 8 to 12 minutes, turning or shaking once during cooking. Cool about 5 minutes.
Place baby kale in serving bowl. Top with roasted cauliflower, cranberries, almonds, and cheese. Toss with champagne vinaigrette just before serving the roasted rainbow cauliflower salad.
Roasted Rainbow Cauliflower Salad
