Roasted Cauliflower Salad Recipe

Name: Roasted Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roasted cauliflower; 1 nice size head cauliflower, broken into 1 to 2 inch florets; 5 to 6 tablespoons extra virgin olive oil; Salt and pepper; Dressing (make while the cauliflower is roasting) and putting it all together; 1/2 cup mayo; 1 large garlic clove finely minced or put through a garlic press; 1/2 teaspoon sweet Hungarian paprika; 1/2 teaspoon Dijon mustard; 1 teaspoon anchovy paste; 2 tablespoons extra virgin olive oil; 1/4 cup chopped parsley; The roasted cauliflower

Servings: persons

For the roasted cauliflower
1 nice size head cauliflower, broken into 1 to 2 inch florets
5 to 6 tablespoons extra virgin olive oil
Salt and pepper
Dressing (make while the cauliflower is roasting) and putting it all together
1/2 cup mayo
1 large garlic clove finely minced or put through a garlic press
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons extra virgin olive oil
1/4 cup chopped parsley
The roasted cauliflower

1
Spread the cauliflower florets on a large rimmed baking sheet, drizzle with the olive oil and season with a little salt and pepper.
2
Toss around and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring around at the 15 minute mark. You want the cauliflower to be a little browned on the edges.
3
Place the mayo, garlic, paprika, Dijon mustard and anchovy paste in the bowl of a mini food processor and start processing. Slowly drizzle in the 2 tablespoons of olive oil with the machine still running.
4
Place the warm roasted cauliflower in a bowl, toss with the dressing and stir in the chopped parsley. Serve warm or at room temperature.

1222

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the roasted cauliflower, 1 nice size head cauliflower, broken into 1 to 2 inch florets, 5 to 6 tablespoons extra virgin olive oil, Salt and pepper, and more.

Yes, Roasted Cauliflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower Salad

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