Paleo "Pasta" Salad w/Roasted Vegetables

Ingredients

Roasted Vegetables:

2 Large Zucchini, cut into 1/2" cubes

2 Orange Bell Peppers, cut into 1/2" cubes

2 Large Eggplant, peeled and cut into 1/2" cubes

24 Asparagus, sliced diagonally into 1" slices

3 T. Extra Virgin Olive Oil

1 T. Dried Oregano

Sea Salt and Black Pepper, to taste

1. Preheat oven to 425F.
2. Toss all ingredients and transfer to a baking sheet.
3. Bake until caramelized, tossing about three times throughout the cooking process to ensure even roasting, about 45 minutes. 
4. Remove from oven and set aside to cool. 

The Extras:

6 Green Onions, sliced diagonally into 1/2" slices

1/4 cup chopped, Fresh Basil

3 T. chopped, Fresh Parsley

1 cup Pitted Kalamata Olives, sliced in half, lengthwise

1.5 cups Grape Tomatoes, sliced in half, lengthwise

For "Pasta":

1 Large Head of Cauliflower, trimmed, steamed (al dente), drained, and cooled

2 T. Virgin Coconut Oil

3 T. Chopped Fresh Parsley

1/4 cup Chopped Fresh Basil

3 T. Fresh Lemon Juice

3 T. Extra Virgin Olive Oil

Sea Salt and Black Pepper. to taste

While vegetables are roasting, begin this process:

1. Transfer cauliflower to a food processor and chop until rice-like in consistency. 
2. Lay out a kitchen towel (or cheesecloth) and squeeze out extra moisture (this help the cauliflower to toast and obtain a more grain-like texture).
3. In a saute pan, heat the coconut oil. Once heated, add the cauliflower and toss to coat.
4. Stir the cauliflower every couple of minutes and cook until toasted, about 10 minutes. While the cauliflower is toasting, whisk the remaining ingredients together in a large mixing bowl to create your vinaigrette.
5. Add the toasted cauliflower to the vinaigrette and toss to coat. Set aside to cool. 
6. Once the cauliflower and roasted vegetables have cooled, combine all ingredients (including the "Extras" and toss. 
7. Serve garnished with fresh basil leaves.

Steaming cauliflower:

Toasting cauliflower:

Vinaigrette:

Vegetables:

 Roasted Vegetables:

 Tossing the ingredients:

 The "Extras":