Even though summer is upon us, I can't seem to get away from roasted veggies. I love the browned flavor profile of well roasted veggies; possibly a little too browned for some. Cauliflower is one of my favorites. Rich filling and very forgiving when cooking.
Hint: This side salad is the perfect partner for this Saturday's recipe post. Add these ingredients to your shopping list for Saturday dinner and I'll be sending you a recipe for one of my all time favorite proteins Saturday morning before you get to the market.
- 1 Cauliflower Head
- 3 Tablespoons Currents
- 3 Tablespoons Golden Raisons
- 3 Tablespoons Parsley
- 4 Tablespoons Slivered Almonds
- 2 Cups Arugula (Optional)
- 4 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper to Taste
Pre-heat oven to 400.
Cut cauliflower into large bite-size pieces. On a baking sheet, toss cauliflower with 2 tablespoons olive oil, salt and pepper to taste, spread out evenly and roast for 40 minutes until browned.
Remove from oven allow to cool a bit.
In a bowl, toss cauliflower with currents, raisons, parsley, almonds and 3 tablespoons of olive oil. If you are adding arugula, toss it in and combine well. Serve.
Meal Prep Tip: If you are making this ahead, divide, store in small containers and refrigerate for up to 5 days. This recipe will make two large lunch salads that you can pair your protein of choice with.