Chef's Pick
22 min.
540 cal.
2 serv.
Medium
Cook time: 22 minutes
Preheat oven to 425°; chop cauliflower + potatoes into 1-inch pieces, spread on a sheet pan, drizzle with 3 tbsp oil + season with salt/pep; roast 10 min, then flip veggies over + roast 10-12 min more until browned + tender; toss veggies in ¼ cup buffalo sauce
Thinly slice cucumber; wash + dry lettuce leaves, tear into bite-size pieces, add to a large bowl with cucumbers + roasted veggies; drizzle on ¼ cup dressing then toss
Divide salads to plates
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
540
43g
56
Saturated Fat
5g
25%
Trans Fat
0g
0mg
0%
810mg
36%
33g
12%
Dietary Fiber
8g
29%
Total Sugars
10g
Included 0g added sugars
0%
10g
0%
17%
10%
26%
30%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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