Roasted Cauliflower Salad
Ingredients:
- cauliflower - 1 head, broken into florets
- olive oil - 5 tbsp
- small fennel - 1, thinly sliced
- roasted walnuts - 1/4 cup, coarsely chopped
- parsley - 3 tbsp, chopped
- pomegranate seeds - 1/3 cup
- white balsamic vinegar - 1 tbsp
- maple syrup - 1 1/2 tsp
- dry mustard - 1/2 tsp
- salt - to taste
- freshly ground black pepper - to taste
Instructions:
Preheat the oven to 425F. Mix the cauliflower with florets with 3 tablespoons of the olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Spread the florets out into a single layer on the roasting pan. Place the cauliflower in the hot oven, uncovered, for 25-35 minutes, or until the top is golden brown and. Transfer to a mixing bowl and set aside to cool down. In a small bowl whisk the remaining oil, vinegar and maple syrup, then season to taste. Toss the cauliflower with the rest of the ingredients and the dressing.
