By: Chef Laura Bonicelli
I’ve never served a Thanksgiving 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. Buy your ingredients at your favorite Farmers Market!
About Warm Cauliflower Mint Salad with Cranberry Vinaigrette
Growing up, the only time we had cauliflower was on holidays. My grandmother served it lightly breaded and fried, and we all loved it. Who wouldn’t, it was breaded and fried! Funny, my parents never thought of putting cauliflower on the table at any other time of year. Cranberries were also in the holiday-only category. And dried cranberries, well, they went in my granola – but that was the extent of their presence.
There aren’t many vegetables that I haven’t tried roasting. And with good reason, they always get sweeter and nuttier. Cauliflower is no exception, and – added benefit – it loses its cabbagy flavor, which I like – but some people take exception.
But, two other things set this recipe apart, the dressing and the greens.
The dressing is unique because it has dried fruit.
The cranberries and raisins soak in the vinaigrette and plump up. The cranberries’ tang goes so well with the vinegar, and the shallot and mustard round out the kicky dressing. The greens are a combination of arugula and mint. We’re using mint as a salad green, and it’s divine! Arugula has a peppery, almost bitter quality that offsets the sweetness of the dressing.
The dish is excellent cold, but it’s worth the effort to serve it warm. Put all of the elements together ahead of time. Roast the cauliflower, make the dressing and prepare the greens. Then 5 minutes in the oven at 350º F or 1 minute in the microwave for the cauliflower, toss it all together, and you’ll have a spectacular side dish.
If you want more recipes Join The Club!!!
Other side dishes? Try these:
Step by Step Instructions
Warm Cauliflower Mint Salad with Cranberry Vinaigrette
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
Instructions
- Heat the oven to 425∫F.
- On a rimmed baking sheet, toss the florets with oil, coriander, salt, and pepper. Push them into a single layer.
- Roast the cauliflower until the florets are tender and browned, 20 to 25 minutes.
- 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.
- Set aside and stir the dressing occasionally.
- Toss the roasted cauliflower with the vinaigrette. Fold in the almonds, arugula, and mint. Garnish with goat cheese or feta cheese, if desired.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Cauliflower Steaks with Walnut and Caper Gremolata
Take me to the lesson... Cauliflower Steaks with Walnut and Caper Gremolata Cauliflower Steaks with Walnut and Caper Gremolata make a wonderful main or side dish. The steaks are delicate and beautiful. 1/2 cup walnuts -- chopped1/4 cup olive oil2 tablespoons capers1...
Chambord Berry Trifle
Take me to the lesson... Chambord Berry Trifle This recipe feeds a crowd, and is best put together a couple of hours before serving. =====pound cakes=====2 sticks butter1/2 cup shortening3 cups sugar5 eggs3 cups flour1/2 teaspoon Kosher salt1/2 teaspoon baking powder1...
Crêpes
Take me to the lesson... Crêpes I love to keep a stack of crêpes in my freezer. They are delicious stuffed with eggs, vegetables, or berries. 8-inch non-stick skillet 2 eggs1 cup milk3/4 cup all-purpose flour1 pinch salt2 tablespoons vegetable oil=====1/2 stick butter...
Recent Comments