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.
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
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- 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
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- 1/2 cup chopped unsalted almonds
- 2 cups baby arugula
- 1 cup fresh mint
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- 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
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 214kcalCarbohydrates: 13gProtein: 3gFat: 18gSaturated Fat: 2gSodium: 596mgPotassium: 196mgFiber: 3gSugar: 7gVitamin A: 477IUVitamin C: 4mgCalcium: 64mgIron: 1mg
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