Servings 4 servings
Ingredients
For the salad:
- 1 large head cauliflower
- 2 Tablespoons olive oil
- 1/4 cup dried cranberries
- 2 Tablespoons sliced almonds, toasted
- 1/4 cup shredded Parmesan cheese
For the dressing:
- 2 teaspoons minced shallots
- 1 Tablespoon Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoons lemon zest
- 2 teaspoons honey, or more to taste
- 3 Tablespoons olive 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.
Notes
- It can be served warm, at room temperature, or even chilled, making it perfect for meal prep or bringing to potlucks.
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For the best texture, I recommend storing the dressing separately and tossing it with the salad just before serving. This helps keep the cauliflower and almonds from becoming too soft. If the salad is already dressed, it’s still delicious the next day—just give it a quick toss to redistribute the flavors before digging in!
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