Roasted Cauliflower Salad
Delicious and healthy roasted cauliflower salad with shaved fennel and pomegranate seeds is an incredible addition to any menu. I am a huge fan of cauliflower and can eat it grilled, roasted or raw, but sometimes I want to add a bit more of a kick to it. Fortunately, I have tons of cookbooks that could give me new ideas. Inspiration for this recipe was Jerusalem a cookbook by Yotam Ottolenghi (author of Plenty) and Sami Tamimi. I sincerely love this book and would recommend it for everyone who has a soft spot for Middle Eastern, and especially Israeli, cuisine.
One more good thing about this salad, except for the great taste, is that it’s very good for your health. It is not only meatless, vegan, but also low calorie, and gluten-free. So, next time when you’ll be planning your healthy diet plan, think about this recipe.
- cauliflower - 1 head, broken into florets
- olive oil - 5 tbsp
- small fennel - 1, thinly sliced
- roasted walnuts - 1/4 cup, coarsely chopped
- parsley - 3 tbsp, chopped
- pomegranate seeds - 1/3 cup
- white balsamic vinegar - 1 tbsp
- maple syrup - 1 1/2 tsp
- dry mustard - 1/2 tsp
- salt - to taste
- freshly ground black pepper - to taste
- Preheat the oven to 425F.
- Mix the cauliflower with florets with 3 tablespoons of the olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the florets out into a single layer on the roasting pan.
- Place the cauliflower in the hot oven, uncovered, for 25-35 minutes, or until the top is golden brown and.
- Transfer to a mixing bowl and set aside to cool down.
- In a small bowl whisk the remaining oil, vinegar and maple syrup, then season to taste.
- Toss the cauliflower with the rest of the ingredients and the dressing.