I LOVE roasted cauliflower so much. I try to make it as often as I can. I can get away with a roasted cauliflower dish about once every two weeks - maybe week and a half- without anyone noticing! HA! Anyway, I was in the mood for it today......and I was thinking a cold salad would be good. The other ingredients just came together - flavors I like - a little savory, a little sweet (craisins), a little salty (capers)....it all worked! The vinaigrette is light. This was a great side salad.
Ingredients:
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried rosemary
Juice from one fresh lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 Tbl honey
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
2 large leaves of kale, stemmed and thinly sliced
1 large carrot, shredded
3 Tbl craisins
2 Tbl capers
1/3 cup shredded Gruyere cheese
1 cup coarsely chopped walnuts, toasted
Preheat oven to 400°F
Toss cauliflower florets with 2 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized. Stir after 15 minutes. Continue roasting for about another 10 minutes.
While cauliflower is roasting, make the dressing. Combine remaining 1/4 cup olive oil, rosemary, lemon juice, vinegar, salt, pepper and honey. Whisk til combined.
Combine roasted cauliflower and all the rest of the ingredients. Toss with dressing. Enoy!
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