Roasted cauliflower salad with cranberries and pistachiosÂ
Prep
Cook
Total
Yield 6 servings
Ingredients
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- 4 teaspoons whole-grain mustard
Salad:
- 2 heads cauliflowerÂ
- 4 tablespoons olive oil
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 3/4 cup roasted, salted pistachios, shelled and chopped
- 1/2 cup dried cranberries, soaked in hot water and then drained
Instructions
- Preheat oven to 400F.
- Chop cauliflower, and arrange on two lined baking trays in single layer.
- Season cauliflower with olive oil, salt and pepper, tossing to coat and roast for 30 minutes or until golden and crisp.
- Cover dried cranberries in enough boiling water to submerge and allow to soak for five minutes, then drain and pay dry.
- Coursely chop pistachios, discarding large pieces of brown husks.
- Combine roasted cauliflower, most of pistachios, and cranberries in large bowl. Toss to coat with dressing.
- Sprinkle top with reserved nuts and berries.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/christmas/healthy-holiday-recipes-roasted-cauliflower-salad/