My cauliflower kick continues. That’s because I spotted the prettiest piece of purple produce at Whole Foods Market the other day and couldn’t resist purchasing one. I had no idea what to do with it at the time but knew I’d figure out a plan.
And I did, thanks to my newest source of culinary inspiration: Yotam Ottolenghi’s cookbook, Plenty More.
This roasted cauliflower salad is an adaption of the recipe featured on Page 166. While chef Ottolenghi describes it as “a fantastic autumnal starter,” I had no qualms about tackling it – with a few tweaks to the ingredient list – now. The result? A delicious sweet and savory salad that can be enjoyed year-round.
Recipe adapted from Plenty More.
Roasted Cauliflower Salad
Makes 2 servings
Ingredients
- 1 head cauliflower, cut into small florets
- 1½ tablespoons canola oil
- sea salt and freshly ground black pepper
- 1½ tablespoons olive oil
- 1 tablespoon fig balsamic vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon honey
- 2 tablespoons golden raisins
- ½ cup red grapes, halved lengthwise
- ⅓ cup crumbled smoked cheddar cheese
- ⅓ cup chopped fresh parsley
- ¼ cup chopped toasted pecans (see notes)
Instructions
- Preheat oven to 425 degrees.
- Place cauliflower on a baking sheet. Drizzle with canola oil, season with salt and pepper, and toss to coat. Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until cauliflower is caramelized and fork tender.
- In a small bowl, combine the olive oil, fig balsamic vinegar, Dijon mustard and honey. Season with salt and pepper to taste. Add raisins and let stand until they are soft, at least 10 minutes.
- In a large bowl, combine the roasted cauliflower, grapes, cheddar cheese, parsley and pecans. Drizzle dressing with raisins over mixture and toss to combine. Season with salt and pepper to taste.
Notes
To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
