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!

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.

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

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Roasted Cauliflower Salad

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)

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 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

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