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Warm Roasted Cauliflower Salad

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.

Cauliflower Salad

  • 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

Directions

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.