‘Roasted Cauliflower Salad’

Recipe Courtesy of Food & Wine Magazine

In each issue of Food & Wine magazine there is a unique Salad of the Month column.  In last November’s issue they featured this scrumptious salad—roasted cauliflower florets with fresh thyme and lemon juice, served over a combination of greens, capers, radishes, pumpkin seeds, and dried cherries. (Phew–that was a mouthful…pun intended…) A drizzle of light lemon vinaigrette later and this hearty salad is served!  And feel free get creative with a salad like this one—use whatever greens you like best, if you don’t have cherries use cranberries or raisins, and if you prefer sunflower seeds or pine nuts, go for it.  This recipe is proof that salads just might be the most creative part of a meal!

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/roasted-cauliflower-salad)

‘Roasted Cauliflower Salad’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: Salad

Ingredients:

  • http://www.foodandwine.com/recipes/roasted-cauliflower-salad
  • (* I subbed in caperberries for capers, and used a baby kale mix instead of arugula and kale)

Directions:

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