Entertaining Week: Roasted Cauliflower Salad

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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