Roasted cauliflower salad with creamy caper-raisin dressing

By Desiree Nielsen
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Ingredients

Roasted cauliflower salad:

  • 1 medium head cauliflower, cut into small florets (7 to 8 cups/1.75 to 2 litres)
  • 2 tablespoons (30 milliliters) extra-virgin olive oil
  • Salt and freshly cracked pepper
  • 1 cup (250 milliliters) packed chopped fresh curly parsley
  • 1/4 cup (60 milliliters) sliced raw almonds

Creamy caper-raisin dressing:

  • 1/4 cup (75 milliliters) Thompson raisins, soaked in hot water, divided
  • 2 tablespoons (30 milliliters) water
  • 1 tablespoon (15 milliliters) red wine vinegar
  • 1 tablespoon (15 milliliters) raw tahini
  • 1/2 clove garlic, chopped
  • 1 teaspoon (5 milliliters) fresh thyme leaves or 1/2 teaspoon (2 milliliters) dried thyme
  • 2 tablespoons (30 milliliters) extra-virgin olive oil
  • Salt and freshly cracked pepper
  • 2 tablespoons (30 milliliters) capers, drained

Directions

  1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
  2. Make the Roasted Cauliflower Salad - Place the cauliflower florets in a large bowl. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Place on the prepared baking sheet and roast until golden brown, 15 to 20 minutes.
  3. Make the Creamy Caper-Raisin Dressing - Meanwhile, drain the raisins and place half in a small food processor, or use an immersion blender and a wide-mouthed jar. Add the water, red wine vinegar, tahini, garlic, thyme, olive oil, and salt and pepper. Blend until smooth. Stir in the capers and the remaining raisins.
  4. In a large salad bowl, add the parsley, almonds, and roasted cauliflower and toss with the Creamy Caper-Raisin Dressing. Serve warm or cold.

TIPS:

  1. Make It Faster - The secret to a faster roasting time is to cut your florets small! More surface area means more caramelization in less time.

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Eat More Plants

This recipe appears in Eat More Plants (© 2019)

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