Roasted Cauliflower Salad

1. 1

   Position a rack in the upper third of the oven and preheat to 500.

2. 2

   Place the cauliflower and garlic cloves on a large rimmed baking sheet.

3. 3

   In a small bowl, combine the olive oil, salt, cumin and pepper.

4. 4

   Drizzle the seasoned oil over the cauliflower and garlic; toss to coat.

5. 5

   Spread the vegetables in a single layer and roast until the cauliflower is tender and lightly charred, 25 minutes.

6. 6

   Let cool slightly, then, using your fingers, squeeze the roasted garlic cloves out of their skins into a large serving bowl; discard the skins.

7. 7

   Add the roasted cauliflower and almonds to the garlic and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.