Whip up a restaurant-worthy recipe starring roasted cauliflower, dried cranberries, toasted almonds and Parmesan cheese, all bathed in a sweet and tangy lemon dressing.
5 from 8 votes
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Total Time 55 minutesmins
Servings 4servings
Ingredients
For the salad:
1large head cauliflower
2Tablespoonsolive oil
1/4cupdried cranberries
2Tablespoonssliced almonds, toasted
1/4cupshredded Parmesan cheese
For the dressing:
2teaspoonsminced shallots
1TablespoonDijon mustard
3Tablespoonsfreshly squeezed lemon juice
1/2teaspoonslemon zest
2teaspoonshoney, or more to taste
3Tablespoonsolive oil
Instructions
Make the salad:
Preheat the oven to 400ºF. Line a baking sheet with foil.
Cut the head of cauliflower into florets then place them on the baking sheet. Drizzle the cauliflower with the olive oil and toss to combine. Season the cauliflower with salt and pepper then roast it for about 45 minutes until golden brown.
While the cauliflower is roasting, prepare the dressing (recipe follows).
Remove the cauliflower from the oven and transfer it to a large bowl. Fold in the cranberries, toasted almonds and Parmesan cheese. Drizzle in the dressing, tossing to combine, and serve.
Make the dressing:
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. While whisking, stream in the olive oil. Taste and season the dressing with salt and pepper.
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