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.
2lbhead cauliflowerquartered, cored and sliced 1/4" thick
5Tbspolive oildivided
1tspcoriander seedssmashed
Salt and pepper to taste
2Tbspapple cider vinegar
1tspDijon mustard
2green onionsfinely chopped
¼cupgolden raisinschopped
¼cupdried cranberries
½cupunsalted roasted almondschopped
2cupsbaby arugula
1cupflat-leaf parsley
Crumbled goat cheesefor 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