Roasted Cauliflower Salad – Another thanksgiving salad recipe you should try is the grilled cauliflower salad. This salad is made with a combination of apricots and olive oil and tastes great and makes for a great lunch.
This salad is a way of making flowers into a special dish. You don’t need to taste the cauliflower in the same recipe but you do need to try another recipe every now and then. This is a salad that can change your perception of cauliflower. With this recipe that we are presenting, it is hoped that you prefer vegetables, especially cauliflower and can enjoy it in a healthier state, namely roasted cauliflower.
You can serve this tanksgiving recipe for lunch with your family at New Year’s or at various other thanksgiving events. This roasted cauliflower salad recipe is not only useful as a salad but also functions as a vegan or vegetarian meal, it is very delicious and I love it as a meal to spend the day with my dear ones.
Cauliflower Salad Recipe Components
Making a roasted cauliflower salad is to prepare a few ingredients. There are several ingredients that you have to prepare and you can prepare early, except if you want the cauliflower to stay warm, then don’t prepare it earlier. This keeps your cauliflower warm, you can bake it at the last minute of making this grilled salad.
Grilled cauliflower salad is delicious at room temperature and as a lunch menu. It will feel more and more enjoyable.
Also read: Brussels Sprout Salad Recipe
Some of the ingredients that you must prepare:
1. Seasoned French Mung Beans
So, we recommend that you use French lentils, they have a better (al dente) texture than the texture of brown lentils, they are more mushy and less suitable for salads. Lentils taste bland so need to be seasoned with lemon juice, dijon mustard, olive oil and a little sea salt and pepper.
2. Bright, briny things
Use pickled shallots and olives (or capers) as well, this will give your salad a distinctive bright race. Especially when paired with roasted cauliflower, it’s very appetizing.
3. Creamy tahini salad dressing
Then, to add flavor to your salad, add the tahini, lemon juice, sea salt and olive oil too.
4. Add something crunchy
Sliced almonds, pine nuts, can also use pepitas if you don’t like the nuts.
5. Sweet food
Also add to the roasted cauliflower salad sweet foods such as dates, apricots, diced. It’s complete provides a sweet, spicy and contrasting taste against each other, so it’s very tasty on the tongue. The sweet taste can balance salty and bitterness.
Also see: Balsamic Roasted Brussels Sprouts Salad
6. Something green
To increase your appetite and increase your appetite, you can add green foods such as Peppery Arugula.
See the Cauliflower Salad Recipe
This grilled cauliflower salad is a salad recipe for the daytime using onions, apricots, arugula, and also using a soft tahini dressing. Suitable for those of you on a gluten-free diet, perfect for lunch on holidays with family.
A food creation from Jeanine Donofrio, a salad meal for 4 people. However, if the food is the main meal it is suitable for two or three servings.
Ingredients
- Extra-virgin olive oil, for drizzling
- Florets from 1 small head of cauliflower
- 2 cups arugula
- Lemon wedges, for squeezing and serving
- ½ cup cooked Lemon-Herb French Green Lentils
- ¼ cup pine nuts, sliced almonds, or pepitas
- Pickled Onions as much as ¼ cup
- ¼ cup chopped olives or 1 tablespoon capers
- ½ cup Tahini Sauce
- 4 dried apricots or dates, diced
- Sea salt and freshly ground black pepper
- Microgreens, optional
How to make grilled cauliflower salad
Preheat oven to 425 degrees F, and line a large baking sheet with parchment paper. Then toss the cauliflower in olive oil, add a pinch of pepper and sea salt, and bake on a baking sheet until the edges are brown or about 20-25 minutes.
Take a medium bowl, stir roasted cauliflower, arugula, and drizzle with olive oil, squeeze lemon and a pinch of salt. Then spread the salad on a plate and drizzle again with the tahini sauce on top as a topping. Sprinkle the lentils on top, pickled onions, apricots, pine nuts, and olive oil. Sprinkle with microgreens too, and drizzle again with the remaining tahini and serve.
