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
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
- Preheat oven to 400 degrees.
- Make dressing by combining the white wine vinegar, Dijon mustard and soy sauce. Whisk in the walnut oil. Set aside.
- 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.
- Transfer florets to a bowl. Pour half of the dressing over the warm florets and toss.
- Add the arugula, spinach, carrot, radicchio and walnuts. Add the remaining dressing and toss.
- Serve warm or at room temperature.
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