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Meet the BFFs Changing the Face of Healthy Food Delivery

This week, we shared a great chat and even better recipe with our friends over at My Domaine. The result? A comforting without guilt-inducing Winter Vitality Salad with Spicy Cauliflower "Fried Rice". Head on over to My Domaine for the full interview with Whitney + Danielle, and see below for the recipe!

Winter Vitality Salad With Spicy Cauliflower "Fried Rice"


Serves 2


  •  3 cups spinach
  • 1 head cauliflower
  • 1 red onion
  • 1 lb broccolini
  • 1 avocado (diced)
  • 1 lb purple potatoes
  • 1 butternut squash
  • 4 garlic cloves
  • 1 cup dried cranberries
  • 1 cup hemp seeds
  • Himalayan salt
  • olive oil
  • 1 cup quinoa
  • 2 tsp. rosemary

Directions for Quinoa

Place 1 cup of quinoa with 2 cups of water in pot. Bring water to a boil, then simmer. Cover pot on simmer for 30 minutes or until water has evaporated.

Directions for Broccolini

Preheat oven to 400 degrees. Place broccolini with cloves of garlic, olive oil, and pinch of Himalayan salt in large pan. Cook all at 400 for 30 minutes. Take out of oven and sprinkle with dried cranberries once cool.


Directions for Cauliflower and Onion Mash

Preheat oven to 400 degrees. Cut large pieces of cauliflower and onion and place on a large pan. Sprinkle with Himalayan salt, olive oil, and chopped garlic. Cook for 40 minutes or until fully roasted. Take out of oven once cooked, and let sit for 20 minutes or until cooled. Once cooled, chop cauliflower and onion into small pieces, making a "rice" size and texture.

Directions for Potatoes

Preheat oven to 400 degrees. Cut potatoes into small slithers. Lay out on pan and dress with olive oil, garlic, rosemary, and Himalayan salt (if you want a little spice, add some roasted red pepper flakes!). Cook for 40 minutes or until your liking. Take out and let cool off for five minutes.

Directions for Butternut Squash

Preheat oven to 400 degrees (feel free to cook this with the potatoes!). Cut squash into small cubes and lay flat on pan. Dress in olive oil and sprinkle Himalayan salt. Cook for 45 minutes. Once cooked and cooled, sprinkle hemp seeds on top.

Assemble Salad

Lay out bed of spinach in large bowl. Place the quinoa and the vegetables on top of the salad, placing the cauliflower-onion "rice" at the very top. Enjoy!




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