Roasted cauliflower pairs beautifully with toasted pine nuts and Sultana raisins in this flavorful salad. A light Dijon vinaigrette brings acidity to balance the sweetness of the raisins. A delicious starter or side to a Mediterranean inspired meal.
Roasted cauliflower salad with pine nuts and raisins
Ingredients
- 2 heads cauliflower chopped into florets
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1/3 cup toasted pine nuts
- 1/3 cup sultana raisins
- 2 tablespoons parsley
- Vinaigrette
- 1/2 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/4 cup white wine vinegar
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 teaspoon sugar
Instructions
-
Preheat the oven to 400 F.
-
On a large baking sheet, toss the chopped cauliflower florets with olive oil and season with salt and pepper. Bake for 30 minutes, or until edge begin to brown and the cauliflower has softened.
-
Allow to cool.
-
Mix the vinaigrette ingredients together, and toss with the cauliflower, toasted pine nuts, and sultana raisins. Serve at room temperature.
