Recipe courtesy of Ree Drummond
Roasted Cauliflower Salad
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 122
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 342 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 122
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 342 mg
Ingredients
Directions
- 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.
