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Roasted Cauliflower Salad

Yield Serves 4

2 heads cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried cherries
1/2 cup sliced almonds, toasted
1/2 cup pitted green olives
1/4 cup cleaned, trimmed, and thinly sliced radishes
4 cups watercress
1/2 cup whole parsley leaves
1/2 cup blue cheese, crumbled
3/4 cup Apple-Cider Vinaigrette


Preheat oven to 425 degrees.  Place cauliflower in a large bowl and drizzle with olive oil; season with salt and pepper and toss to combine. Transfer to a baking sheet and roast cauliflower until golden brown, about 25 minutes. Set aside and let cool, 10 to 15 minutes.  Transfer cauliflower to a bowl and add cherries, almonds, olives, radishes, watercress, parsley, and cheese. Season with salt and pepper and drizzle with vinaigrette; toss to combine and serve.

Apple Cider Vinaigrette:

1/4 cup apple-cider vinegar
1/2 teaspoon Madras curry powder
2 teaspoons Dijon mustard
Pinch of sugar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

In a medium bowl, whisk together vinegar, curry powder, mustard, and sugar until well combined. Slowly whisk in olive oil until emulsified; season with salt and pepper.

From: Wholeliving.com

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