Roasted Cauliflower Salad
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
Directions
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Preheat oven to 450 degrees.
Arrange cauliflower on a large, rimmed baking sheet in a single layer.
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.
Saffron Vinaigrette:
Add saffron, vinegar and 2 T. water to the skillet. Increase heat to medium-high; simmer until liquid reduces down to about 1 T. Add remaining oil. Add 3/4 t. salt and freshly ground black pepper. Cook 30 seconds. Drizzle over cauliflower; toss to coat.
Roast until just tender and browned in spots, about 15 minutes.
Stir parsley and dill into the bowl with the nuts and raisins. Add the cauliflower; season with salt and pepper; toss.
Serve warm or at room temperature.
4 servings.