Roasted Cauliflower Salad
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.
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.
Nutritional Analysis Per Serving
Calories 90; Calories from Fat 62; Total Fat 6.9g; Saturated Fat 1.0g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 423mg; Total Carbohydrates 6.5g; Dietary Fiber 2.5g; Sugars 3.4g; Protein 2.0g; Vitamin A 0%; Vitamin C 79%; Calcium 2%; Iron 3%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Roasting the cauliflower gives it a rich nutty flavor and the dressing you add is both tart and sweet with a little bit of mustard and honey.
Look here for the rest of our tasty vegetable recipes. All are as delicious as this cauliflower salad recipe.
Our salad recipes can be found here.
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