Roasted Cauliflower Salad With Garlic Croutons And Corn Recipes

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ROASTED CAULIFLOWER SALAD RECIPE BY TASTY



Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
  • Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
  • Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
  • In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
  • Drizzle the salad with the dressing, then serve.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

ROASTED CAULIFLOWER SALAD



Roasted Cauliflower Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 11

2 heads cauliflower, cut into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne vinegar
6 cups mixed baby arugula, spinach and kale
1/2 cup pitted Castelvetrano olives, halved
1/2 cup pitted kalamata olives, halved
1/2 cup fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.
  • Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.
  • Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.
  • Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

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