Crispy Cauliflower Whole Grain Nutrition Salad

As a food blogger and social media content creator. I make a LOT of food. Yet, I do not always eat what I make. I like to cater to a wide audience, but for me, I am intolerant to gluten. I can only eat dairy and sugar in moderate amount, however, that does not mean I cannot enjoy my recipes.

Of course all of my food gets eaten by my hungry boyfriend, friends, and family. I have had some digestive issues, so lately I worked with a nutritionist to get me back on track. I have come a very long way, so I am always incorporating more balanced meals.

This recipe is reflective of the types of meals I eat on a regular basis. It is all about moderation. Eat healthy power bowls and order a side of fries on the weekend!

For this recipe, we are going to broil our cauliflower. First, separate your cauliflower onto a lined baking sheet. Next we need to make the marinade. In a separate bowl, add your olive oil, soy sauce or gluten free soy (tamari) , maple syrup, and sriracha. Pour over cauliflower and toss until it is fully coated.

Broil in your oven at 400 F until crispy, or you can air fry at 390 for 12-15 minutes. You want to have it nice and roasted, so adjust the time as needed.

While the cauliflower is cooking, create your avocado sauce. In a blender, add avocado, 1/2 jalapeño, cilantro, sour cream, and lime juice. Blend together and add water 1 tbsp at a time to thin the sauce if you want a runnier consistency.

Once everything is done, create your salad bowl. Add your power greens first. Then your wild rice medley, I used a medley of brown rice, quinoa, and flax seed. You can purchase this rice medley at the store. Next, add your cauliflower and sauce. Lastly, top with your sunflower seeds!