This amazing cauliflower salad calls for a bit of a twist.

You roast the cauliflower before adding the vinaigrette.

You won't believe the difference it makes!

I really think that once you try it, this cauliflower salad will be as much a favorite of yours as it is mine.

Prep time: 5 minutes Cook time: 30 minutes

Ingredients:
6 cups cauliflower, cut into florets
3 tablespoons olive oil
1/4 teaspoon dried thyme
1 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
1 teaspoon honey
fresh chives, chopped (optional)

Directions:
Preheat oven to 400ºF.

In a large bowl, toss cauliflower with 1 tablespoon of oil, thyme and half of the salt. Spread the mixture on large a baking sheet. Bake at 400ºF for 25 to 30 minutes or until cauliflower is lightly browned.

In a small bowl, whisk together vinegar, lemon juice, mustard, honey, the rest of the salt and the oil. Pour the dressing over cauliflower and toss gently. Sprinkle with chives and serve at room temperature.

Serves 6.