Warm Cauliflower Mint Salad with Cranberry Vinaigrette
I've never served a holiday dinner without a cauliflower dish and cranberries of some sort. My Warm Cauliflower Mint Salad with Cranberry Vinaigrette combines the two in a delicious, sweet, and savory salad that could - replace the turkey.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
6 servings
Ingredients
- 1 2- poundhead of cauliflower -- cored; florets broken into small and medium florets
- 2 tablespoonsextra-virgin olive oil
- 1 teaspooncoriander
- 1 teaspoonKosher salt
- 1 teaspoonfreshly ground black pepper
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- 2 tablespoonsapple cider vinegar
- 1 teaspoonDijon mustard
- 3 tablespoonsextra-virgin olive oil
- 1/2 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 2 green onions -- finely chopped
- 1/4 cupgolden raisins
- 1/4 cupdried cranberries
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- 1/2 cupchopped unsalted almonds
- 2 cupsbaby arugula
- 1 cupfresh mint
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- crumbled goat cheese or feta cheese
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the oven to 425∫F.
- 2
On a rimmed baking sheet, toss the florets with oil, coriander, salt, and pepper. Push them into a single layer.
- 3
Roast the cauliflower until the florets are tender and browned, 20 to .
- 4
While the cauliflower is roasting, whisk the vinegar, mustard, and olive oil together in a small bowl. Season with Kosher salt and pepper. Stir in the scallions, raisins, and cranberries.
- 5
Set aside and stir the dressing occasionally.
- 6
Toss the roasted cauliflower with the vinaigrette. Fold in the almonds, arugula, and mint. Garnish with goat cheese or feta cheese, if desired.
Chef's Notes
Copyright: Chef Laura Bonicelli