Description
A vibrant Roasted Cauliflower Salad featuring tender, golden-brown cauliflower florets tossed with dried cranberries, toasted almonds, and Parmesan cheese, all dressed in a tangy and sweet lemon-Dijon vinaigrette. This salad is a perfect balance of roasted flavors, crunch, and bright acidity, making it a delicious side dish or light meal.
Ingredients
Scale
Salad
- 1 large head cauliflower
- 2 Tablespoons olive oil
- 1/4 cup dried cranberries
- 2 Tablespoons sliced almonds, toasted
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
Dressing
- 2 teaspoons minced shallots
- 1 Tablespoon Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons honey, or more to taste
- 3 Tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat your oven to 400ºF (200ºC) and line a baking sheet with foil to prepare for roasting the cauliflower.
- Prepare cauliflower: Cut the head of cauliflower into bite-sized florets. Place them evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, toss to coat thoroughly, and season with salt and pepper.
- Roast cauliflower: Roast the cauliflower in the oven for about 45 minutes, or until the florets are golden brown and tender, stirring halfway through to ensure even cooking.
- Make the dressing: While the cauliflower roasts, whisk together minced shallots, Dijon mustard, lemon juice, lemon zest, and honey in a small bowl. Slowly stream in 3 tablespoons of olive oil while whisking to emulsify. Season with salt and pepper to taste.
- Combine salad ingredients: Once the cauliflower is roasted, transfer it to a large mixing bowl. Add the dried cranberries, toasted sliced almonds, and shredded Parmesan cheese.
- Toss with dressing: Drizzle the prepared dressing over the salad ingredients. Toss gently but thoroughly to evenly combine all flavors.
- Serve: Serve the salad immediately as a flavorful side dish or a light main course.
Notes
- To toast almonds, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- This salad can be served warm or at room temperature.
- Adjust the honey amount in the dressing to your preferred level of sweetness.
- For a nuttier flavor, you can substitute almonds with walnuts or pecans.
- Store leftovers in the refrigerator for up to 2 days; the salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Roasted Cauliflower Salad, healthy salad, vegetarian salad, roasted vegetables, lemon dressing, almond salad
