Roasted Cauliflower Salad with Herbs and Walnuts

This is a clever and exciting way to make use of the herbs you may have sitting in the fridge or that head of cauliflower you don’t know what to do with. I was inspired to make a winter version of one of my favorite summer salads. It’s crunchy, comforting, and fresh.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 425 degrees.

Step 2

Place cauliflower on a sheet pan and toss with a little olive oil.

Step 3

Roast cauliflower for 30 minutes in the oven or until edges start to brown.

Step 4

Make the dressing by whisking together olive oil, lemon juice, salt, and white wine vinegar.

Step 5

In a dry pan on medium heat, toast walnuts for 1-2 minutes. Be careful not to burn them.

Step 6

In a serving bowl, place cauliflower and drizzle the dressing.

Step 7

Add herbs and walnuts and lightly toss before serving. Optional: use a vegetable peeler to shave ricotta salata on top of the salad.

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