Roasted Cauliflower Salad
I’m making Roasted Cauliflower Salad to take to parents’ for Dad’s belated birthday celebration. Thank you, Laura Tussey, for the original recipe!
Here is my modified version for my foodie friends.
Ingredients: 2 heads of cauliflower, broken into bite-size florets, extra-virgin olive oil, pepper (I use cayenne instead of black), champagne or white wine vinegar, Dijon mustard, one package of fresh baby spinach, one package of fresh field greens, one red onion thinly sliced, shaved or shredded Parmesan cheese, and pine nuts.
1. Preheat oven 425 F. In a shallow roasting pan/baking dish, combine cauliflower, about 3 T olive oil, 1/2 tsp salt and pepper. Toss. (Again, I use cayenne pepper and Kosher salt to taste). Roast uncovered for 30-35 min.
2. In a skillet, lightly brown pine nuts.
3. In small bowl combine 2 T vinegar, 1 T mustard and 1/4 tsp salt. Whisk in 1/3 cup olive oil until combined. In large bowl, combine cauliflower, salad/spinach & onion. Add vinegar mixture. Toss gently. Top with fresh Parmesan and pine nuts.
If I’m taking this to a party, I usually roast the cauliflower and put in a zip lock back after cooling. Then I can take all the ingredients and combine on-site. Enjoy!
