Roasted Cauliflower Salad With Ranch Dressing Recipes

CRISPY RANCH-ROASTED CAULIFLOWER

Steps:

• Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
• Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.

ROASTED CAULIFLOWER SALAD

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.

ROASTED CAULIFLOWER SALAD WITH RANCH DRESSING

Steps:

• Preheat the oven to 400ºF.
• Chop the cauliflower into small florets and place them on a large baking sheet leaving room for the chickpeas.
• Slice the red onion into 1/4-inch strips and place them on the baking sheet.
• Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
• Drain and rinse the can of chickpeas. Pour them into a large mixing bowl.
• Toss the chick peas with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Place them on the same baking sheet as the cauliflower.
• Roast the cauliflower, onions and chickpeas in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges.
• Let the cauliflower & chickpeas cool slightly.
• Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
• To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley.
• Drizzle on your favorite ranch dressing over top, and toss to combine. Serve warm or cold.