The new plastic to-go containers in the marketplace get malformed and bend in all ways when heated- I do not think this is very safe at all and the potential of ingesting carcinogens just because you need your food to-go is not a trade-off students should have to make on this campus. The to-go containers from last year were much much better with this issue, please heavily considering changing back.
Spiced Cauliflower Salad W/Rainbow Carrots
1 large Head Cauliflower, cut into florets
4 Rainbow Carrots, scrubbed and sliced into thin coins
2 tsp. Curry Powder
2 tsp. Ground Cumin
2 tsp. Turmeric
5 Tbsp. Olive Oil
10 Cups Mixed Baby Greens
Salt and Pepper to taste
2/3 Cup Slivered Almonds, toasted and cooled (for garnish)
Mango Chutney Dressing ingredients:
¼ Cup Mango Chutney
2 tsp. White Balsamic Vinegar
1 clove Garlic, minced
¼ Cup Extra Virgin Olive Oil
Preheat your oven to 375 degrees. In a large bowl, toss the cauliflower with the spices, 3 Tbsp. olive oil, salt and pepper until well combined.
Transfer the cauliflower to a sheet pan and roast for approx. 25 min., rotating the sheet pan half-way through bake time. They should be golden brown and tender. If they’re not, return them to the oven until they are. Cool.
Roast the carrots in the same way, just without the spices, and let them cool.
While vegetables are cooling, make the dressing. Place all ingredients in the blender and blend until emulsified.
Place mixed greens on a platter, scatter cauliflower and carrots over the top and garnish with almonds. Serve dressing on the side.