Roasted Cauliflower Salad

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!

roastedcaulisalad

photo by Maya Visnyei

Roasted Cauliflower Salad

Ingredients

  • 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

Method

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.

 

 

You might also like

By Season

Sunday Dinner Week: Roasted Pork Loin with Apples and Sweet Potato

Before you get worried about my well-being, I do realize it’s Monday. But since I’ve been converted to real, old-school Sunday dinners I don’t think it’s ever too soon to

Summer

Caprese Poppers

We’ve gotten a lot of mileage out of tiny recipe we put together years ago during the holidays. Our Pears with Goat Cheese and Cranberries  was born more out of the

Vegetables

Thumbprint Corn Muffins

Laura and I are always trying to find the balance between healthy and delicious when we decide on recipes for the site. We’re both big believers in the idea that

18 Comments

Leave a Reply

Click here to cancel reply.