Roasted Cauliflower Salad

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Cauliflower is not only versatile and tasty–it’s also full of cardioprotective antioxidants, filling fiber, and bone-building vitamin K. This cruciferous veggie is great as a crunchy raw snack, but roasting it gives the florets a different and delicious taste and texture: They become tender, creamy, and a bit nutty. Try this nutritious salad and see for yourself.

Yield: 4 servings
Prep Time:  10 minutes
Total Time:  30 minutes

Recipe Ingredients
For the Salad:
4 cups small cauliflower florets (about 1/2  large head)
3 cups arugula
1 cup baby spinach
1 1/2 tablespoons olive oil
1/2 cup carrot, julienned
1/2 cup radicchio, julienned
1/4 cup toasted walnuts

For the Dressing:
2 tablespoons white wine vinegar
1/4 cup walnut oil
1/2 teaspoon Dijon mustard
1/2 teaspoon soy sauce

Recipe Preparation

  1. Preheat oven to 400 degrees.
  2. Make dressing by combining the white wine vinegar, Dijon mustard and soy sauce. Whisk in the walnut oil. Set aside.
  3. Place cauliflower florets on a rimmed baking sheet, toss with the olive oil and roast for 20 minutes, turning once, until the florets are slightly browned and caramelized in spots. Cool slightly.
  4. Transfer florets to a bowl. Pour half of the dressing over the warm florets and toss.
  5. Add the arugula, spinach, carrot, radicchio and walnuts. Add the remaining dressing and toss.
  6. Serve warm or at room temperature.

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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