Warm Cauliflower Mint Salad with Cranberry Vinaigrette

Name: Warm Cauliflower Mint Salad with Cranberry Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 2- pound head of cauliflower -- cored; florets broken into small and medium florets; 2 tablespoons extra-virgin olive oil; 1 teaspoon coriander; 1 teaspoon Kosher salt; 1 teaspoon freshly ground black pepper; =====; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 2 green onions -- finely chopped; 1/4 cup golden raisins; 1/4 cup dried cranberries; ======; 1/2 cup chopped unsalted almonds; 2 cups baby arugula; 1 cup fresh mint; =====; crumbled goat cheese or feta cheese

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

almondscauliflowercranberriesfeta

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
=====
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
======
1/2 cupchopped unsalted almonds
2 cupsbaby arugula
1 cupfresh mint
=====
crumbled goat cheese or feta cheese

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 25 minutes.
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

Nutrition (per serving)

214

Calories

Protein

13g

Carbs

18g

Fat

Fiber

596mg

Sodium