Bean and Roasted Cauliflower Salad with Rucola

This is an example of a meal that Solin would create to include in your personalized meal plan.

Bean and Roasted Cauliflower Salad with Rucola

YOUR SOLIN GENERATED RECIPE

Bean and Roasted Cauliflower Salad with Rucola

Enjoy a vibrant and satisfying salad featuring tender roasted cauliflower, creamy white beans, and a delicate blend of shredded carrot and crisp rucola, all elevated by a soft-boiled egg and a light dollop of cottage cheese. This wholesome dish brings together textures and flavors that celebrate clean eating while delivering a balanced profile for your mid-day meal.

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NUTRITION

340kcal
Protein
34g
Fat
7.3g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

2/3 cup Fat-free Cottage Cheese (~150g)

1/2 cup White Beans, drained (~130g)

1 cup Roasted Cauliflower florets (~107g)

1 small Carrot, shredded (~50g)

2 cups Rucola (Arugula) (~20g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss cauliflower florets with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the cauliflower for 20-25 minutes until golden and tender, stirring halfway for even cooking. Allow them to cool slightly.

  • 3

    While the cauliflower roasts, prepare a small pot of water and gently boil the egg for about 8-10 minutes for a firm yet tender yolk. Once done, peel and quarter the egg.

  • 4

    In a large bowl, combine the roasted cauliflower, drained white beans, shredded carrot, and fresh rucola.

  • 5

    Gently fold in the fat-free cottage cheese, then top the salad with the quartered boiled egg.

  • 6

    Season the salad with a sprinkle of salt and pepper, and if desired, a squeeze of lemon juice for brightness. Toss lightly before serving.

Bean and Roasted Cauliflower Salad with Rucola

This is an example of a meal that Solin would create to include in your personalized meal plan.

Bean and Roasted Cauliflower Salad with Rucola

YOUR SOLIN GENERATED RECIPE

Bean and Roasted Cauliflower Salad with Rucola

Enjoy a vibrant and satisfying salad featuring tender roasted cauliflower, creamy white beans, and a delicate blend of shredded carrot and crisp rucola, all elevated by a soft-boiled egg and a light dollop of cottage cheese. This wholesome dish brings together textures and flavors that celebrate clean eating while delivering a balanced profile for your mid-day meal.

NUTRITION

340kcal
Protein
34g
Fat
7.3g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 large Egg (50g)

2/3 cup Fat-free Cottage Cheese (~150g)

1/2 cup White Beans, drained (~130g)

1 cup Roasted Cauliflower florets (~107g)

1 small Carrot, shredded (~50g)

2 cups Rucola (Arugula) (~20g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss cauliflower florets with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the cauliflower for 20-25 minutes until golden and tender, stirring halfway for even cooking. Allow them to cool slightly.

  • 3

    While the cauliflower roasts, prepare a small pot of water and gently boil the egg for about 8-10 minutes for a firm yet tender yolk. Once done, peel and quarter the egg.

  • 4

    In a large bowl, combine the roasted cauliflower, drained white beans, shredded carrot, and fresh rucola.

  • 5

    Gently fold in the fat-free cottage cheese, then top the salad with the quartered boiled egg.

  • 6

    Season the salad with a sprinkle of salt and pepper, and if desired, a squeeze of lemon juice for brightness. Toss lightly before serving.