Roasted Cauliflower Salad

Ah, the humble cauliflower. Often relegated to sad salad bars, or perhaps drowned in a sea of cheese. But wait – there’s a plot twist right in the oven! Who knew this underdog veggie could be the star of a stellar salad with a bit of heat and a lot of love?

Let’s just put it out there – nothing spruces up a good ol’ cauliflower like roasting it. Trust me, I’ve heard all the moans and groans about cauliflower before and let me tell you, it’s time to flip the script.

So, where do we start? With our faithful friend, the oven. Just toss those cauliflower florets with a generous drizzle of olive oil, a kiss of garlic, a sprinkle of sea salt, and a dash of pepper. Spreading everything out on a baking sheet, pop it in the oven until it’s golden brown and crisp around the edges – a beautiful transformation right before your eyes.

Oh, the smell that beckons you into the kitchen is pure magic. It’s a real crowd-pleaser! The best part? Crunching into those roasted florets, their flavours deep and robust, a world away from the raw, bland veggies from whence they came.

And voila! Combining our roasted heroes with a handful of tangy arugula, juicy pomegranate seeds, and a handful of toasted nuts laced with a subtle, zesty dressing — we’ve got ourselves a salad that’s a veritable party in your mouth. Hope your taste buds brought dancing shoes!

So go ahead, give it a whirl. Trust me, after one bite of this Roasted Cauliflower Salad, you’ll wonder why you’ve been showing cauliflower the cold shoulder all these years! Et voila! You just took that veggie from ‘meh’ to ‘magnifique’!

Let’s Taste This Dish!

  • Preheat your oven to 400 degrees Fahrenheit.
  • Cut a head of cauliflower into small, bite-sized florets.
  • Arrange the florets onto a baking sheet.
  • Drizzle with olive oil, making sure all the florets are coated evenly.
  • Crush 2 cloves of garlic and sprinkle them over the florets.
  • Season the florets with sea salt and black pepper.
  • Roast in the oven for about 25-30 minutes, or until they are golden brown and crispy.
  • While the cauliflower is roasting, toast 1/2 a cup of nuts (almonds, walnuts, or pecans work well) on a dry pan until they become fragrant.
  • Prepare a quick dressing by whisking together 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice, a teaspoon of Dijon mustard, salt and pepper to taste.
  • Remove the cauliflower from the oven and let it cool.
  • Toss a bag of arugula in a large salad bowl.
  • Add the roasted cauliflower and toasted nuts to the bowl.
  • Sprinkle a cup of pomegranate seeds over the top.
  • Pour the dressing over the salad and toss well to coat every ingredient evenly.
  • Your Roasted Cauliflower Salad is ready to be served! Enjoy this taste sensation with a piece of crusty bread on the side.

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