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Roasted Cauliflower Salad Recipe

A new and different side dish served warm with a Lemon Caper Dressing

Course Salad
Cuisine American
Keyword Roasted Cauliflower Salad
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Jane

Ingredients

  • 1 head cauliflower cut into medium florets
  • 1/2 cup olive oil divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder

For the Dressing:

  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons dijon mustard
  • 3 tablespoons maple syrup
  • 3 cloves garlic finely minced
  • 1 tablespoon lemon juice
  • 1 pinch baking soda very small pinch
  • 2 tablespoons capers with a little of their juice
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 425 degrees. Place a sheet of parchment paper on a sheet pan (not a cookie sheet) and spray the parchment with cooking spray. Set aside.

  2. In a large bowl, toss the cauliflower with 3 tablespoons of olive oil and the salt, pepper and garlic powder.

  3. Spread the cauliflower florets in a single layer on the sheet pan, trying to separate them as much as possible so they brown. Set aside the bowl as you will use it to finish the salad.

  4. Place the pan on the top rack of the oven and roast the cauliflower for 25 minutes until it is tender but still a bit crisp. You do not want the cauliflower to become mushy.

For the Dressing:

  1. While the cauliflower is roasting, whisk all the dressing ingredients together in the mixing bowl you used for the cauliflower prep.

  2. As soon as the cauliflower is removed from the oven, put it all in the bowl with the dressing and toss everything together. Garnish with chopped fresh parsley and some extra capers (if desired) and serve warm or at room temperature.