Roasted Cauliflower Salad
This is the best way to east cauliflower. My daughter, Amber, made this for us last time she was home and I love it. She got the recipe from a food blog called Tartlette.
Recipe:
(Serves 4-6)
1 head cauliflower, broken in sm florets
5 Tbs olive oil
1/2 tsp salt
1/8 tsp black pepper
5 Tbs nuts, coarsely chopped
2 medium-large cloves garlic
1 lg stalk celery, cut into small pieces
1/2 C Italian parsley, chopped
1/2 C radish sprouts (optional)
3/4 C pomegranate seeds
1 Tbs cider vinegar
1 tsp sesame seeds
1/4 tsp lemon pepper
1/2 tsp dried thyme or 1 tsp fresh
1 1/2 tsp sugar or honey
Salt to taste
Mix cauliflower, oil, salt and pepper together in bowl. Bake on cookie sheet at 425°F for 30 minutes or until golden brown. Cool. Turn oven to 325°F and roast garlic and nuts until lightly browned, about 5-6 minutes. Mince garlic. Mix all ingredients together and serve at room-temperature.
Recipe:
(Serves 4-6)
1 head cauliflower, broken in sm florets
5 Tbs olive oil
1/2 tsp salt
1/8 tsp black pepper
5 Tbs nuts, coarsely chopped
2 medium-large cloves garlic
1 lg stalk celery, cut into small pieces
1/2 C Italian parsley, chopped
1/2 C radish sprouts (optional)
3/4 C pomegranate seeds
1 Tbs cider vinegar
1 tsp sesame seeds
1/4 tsp lemon pepper
1/2 tsp dried thyme or 1 tsp fresh
1 1/2 tsp sugar or honey
Salt to taste
Mix cauliflower, oil, salt and pepper together in bowl. Bake on cookie sheet at 425°F for 30 minutes or until golden brown. Cool. Turn oven to 325°F and roast garlic and nuts until lightly browned, about 5-6 minutes. Mince garlic. Mix all ingredients together and serve at room-temperature.
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