Before going keto, I lived off roasted veggie salads and bowls. But those were usually also loaded with quinoa and sweet potatoes, so did not work for my weight goals.

Now I still enjoy all that yum, just skipping the grains and sticking to low carb veggies, like with this amazing curreid cauliflower and zucchini salad.

Ingredients

4 cups baby spinach
1 cauliflower, cut into florets
1 zucchini, sliced or spiraled
1/4 cup pumpkin seeds
1 Tbsp extra virgin olive oil
1/2 tsp ground turmeric
1/2 tsp garam masala
1/2 tsp salt
Optional: microgreens of choice

Dressing
3 Tbsp water
1 Tbsp tahini
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Yields: 4 servings
Per serving: 4 net carbs*

Prep time: 15 min
Cook time: 25 min
Total time: 40 min

* Net carbs may vary based on brand used

Directions

Preheat oven to 375F.

Toss the cauliflower florets in olive oil, turmeric and garam masala. Spread out the florets on a parchment lined baking sheet and bake for 15 min.

Remove the cauliflower from the oven, add the zucchini and toss. Bake for another 10 min.

Pull the roasted vegetables out of the oven and allow them to cool 10 min.

While the vegetables cool slightly, prepare the dressing by whisking together the ingredients in a small bowl.

In a large bowl, toss the roasted vegetables with the baby spinach and pumpkin seeds.

Top each serving with a drizzle of dressing and, optionally, a handful of microgreens.