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Categories: Salads, Vegetables

Roasted Cauliflower Salad

We all ask "what's for dinner" fairly often. After testing recipes in a hot kitchen in the hot days of August, the Times Test Kitchen staff has the answer: salad. And after tasting the four main-dish salads they created, we ... Read more

Total time: 25 minutes | Serves 6
  • 2 large heads cauliflower, cut into bite-sized pieces
  • Olive oil
  • Salt, pepper
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 4 anchovy filets
  • 1/4 cup white wine vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons capers
  • 1/3 cup chopped Italian parsley

Step 1Combine cauliflower, 3 tablespoons olive oil and salt and pepper to taste in medium roasting pan. Mix well to coat all of cauliflower pieces. Roast at 425 degrees 15 minutes. Add garlic and mix well. Continue to roast until cauliflower is tender yet still slightly crisp, about 8 to 10 minutes.

Step 2While cauliflower is cooking, place mustard in small bowl. Add anchovies and mash with fork, combining with mustard. Stir in vinegar. Combine 1/2 cup olive oil and vegetable oil and pour slowly into bowl while whisking constantly.

Step 3Transfer cooked cauliflower to large bowl and toss with about 1/2 cup vinaigrette while cauliflower is still warm. Mix in capers and parsley. Serve salad at room temperature, not chilled.

Each serving:
262 calories; 219 mg sodium; 2 mg cholesterol; 26 grams fat; 7 grams carbohydrates; 3 grams protein; 1.02 grams fiber.
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