Description

Try something different in your salad with this roasted cauliflower salad. It has a variety of textures and flavors and is so easy to make. It's finished with a great saffron vinaigrette that takes it to another level.

Ingredients

• 1 large head cauliflower, cut into bite-sized pieces
• 4 T. olive oil, divided
• 1/4 c. pine nuts
• 1/4 c. golden raisins
• 1/4 rounded t. saffron threads
• 2 T. white wine vinegar
• Kosher salt
• freshly ground black pepper
• 3 T. chopped fresh flat-leaf parsley
• 1 T. chopped fresh dill

Steps

1. Preheat oven to 450 degrees.
2. Arrange cauliflower on a large, rimmed baking sheet in a single layer.
3. Heat 1 T. oil in a small skillet over medium heat. Add pine nuts; cook, stirring, until golden brown, about 2 minutes. Add raisins; stir until plump, about 30 seconds. Transfer to a large bowl.