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Roasted Cauliflower Salad

Roasted Cauliflower Salad

This delicious anti-inflammatory side dish is a beautiful addition to your turkey dinner (or any meal). It's a delicious roasted cauliflower salad with a tasty, bright cranberry vinaigrette that we adapted from Prevention.com.
Course Salad, Side Dish
Servings 8

Ingredients
  

  • 2 lb head cauliflower quartered, cored and sliced 1/4" thick
  • 5 Tbsp olive oil divided
  • 1 tsp coriander seeds smashed
  • Salt and pepper to taste
  • 2 Tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 green onions finely chopped
  • ¼ cup golden raisins chopped
  • ¼ cup dried cranberries
  • ½ cup unsalted roasted almonds chopped
  • 2 cups baby arugula
  • 1 cup flat-leaf parsley
  • Crumbled goat cheese for serving (optional)

Instructions
 

  • Preheat oven to 425°F and place rack in the lower third of the oven.
  • On a large rimmed baking sheet, toss cauliflower with 2 Tbsp oil, coriander and salt and pepper to taste. Arrange in an even layer.  Roast until golden brown and tender, about 22-25 minutes.
  • Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining oil and about 1/4 tsp each salt and pepper. Stir in green onions, raisins and cranberries. Let sit, tossing occasionally, while cauliflower roasts.
  • Toss roasted cauliflower with vinaigrette. Fold in almonds then arugula and parsley. Serve sprinkled with goat cheese if desired.
Keyword Anti-Inflammatory, Cauliflower, Salad, Side Dish