Entertaining Week: Roasted Cauliflower Salad
Whether you’re celebrating American Thanksgiving (as Canadians refer to it, just Thanksgiving if you’re in the U.S.!) or simply heading into the holiday season, you’ve got some big meals ahead of you. As much as I love the mashed potatoes, stuffings and pies that pile up on tables at this time of year, there has to be some balance. Those comfort dishes just taste better if they’re not the only thing on your plate. Plus, I’d like to fit into my jeans come January. You know? So, I like to throw some freshness into the mix. I love this roasted cauli flower – it’s still utterly fall-ish in flavour and feeling but lightens up a holiday feast. My kids are finally opening their minds and palettes up to salads so I’ll definitely be working this salad into regular rotation between now and the New Year.
To all of our American friends and family, have a wonderful Thanksgiving! Let us know what you’ll be feasting on this week – we love hearing from you!
photo by Maya Visnyei
Roasted Cauliflower Salad
1 head of cauliflower cleaned and cut into small florets
1 head romaine lettuce cleaned and cut into thin strips
6 or 7 leaves of radicchio cleaned and cut into thin strips
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 shallots minced
handful of hazelnuts chopped not too rough
salt and pepper
Preheat your oven to 350 degrees.
Toss the cauliflower florets in a bit of olive oil and salt and pepper. Pour into a shallow roasting pan and place in the oven for about 30 minutes. Turn and toss once or twice. The cauliflower should start to brown and be quite soft. Remove from the oven and allow to cool.
In a jar place oil, vinegar, shallots and salt and pepper and shake. Dress your lettuce lightly in the dressing and arrange in a bowl or on a platter. Drizzle some dressing over the cauliflower and toss. Arrange the dressed cauliflower on the lettuce. Sprinkle nuts on top.
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