Roasted Cauliflower Salad

By • January 3, 2013 • 0 Comments



Author Notes: I came upon a beautiful head of cauliflower recently and thought I'd try roasting it and dressing it with an aioli like dressing. The result was amazing and offered a nice alternative to carb laden potato salad.inpatskitchen

Makes about 4 servings

For the roasted cauliflower

  • 1 nice size head cauliflower, broken into 1 to 2 inch florets
  • 5 to 6 tablespoons extra virgin olive oil
  • Salt and pepper
  1. Spread the cauliflower florets on a large rimmed baking sheet, drizzle with the olive oil and season with a little salt and pepper.
  2. Toss around and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring around at the 15 minute mark. You want the cauliflower to be a little browned on the edges.

Dressing (make while the cauliflower is roasting) and putting it all together

  • 1/2 cup mayo
  • 1 large garlic clove finely minced or put through a garlic press
  • 1/2 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped parsley
  • The roasted cauliflower
  1. Place the mayo, garlic, paprika, Dijon mustard and anchovy paste in the bowl of a mini food processor and start processing. Slowly drizzle in the 2 tablespoons of olive oil with the machine still running.
  2. Place the warm roasted cauliflower in a bowl, toss with the dressing and stir in the chopped parsley. Serve warm or at room temperature.
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