Roasted Cauliflower & Citrus Pepper Salad Recipe
YIELD
4 to 6 servings
INGREDIENTS
-
For dressing:
- 1/4 cup extra virgin olive oil
- 2 Tbsp. white wine vinegar
- 2 Tbsp. fresh orange or tangerine juice
- 1 tsp. fresh grated orange or tangerine zest
- 1 tsp. honey
- 1 tsp. one of the following citrus seasonings:
- Citrus Pepper Seasoning
- California Citrus Rub
-
For roasted cauliflower salad:
- 1 large head cauliflower
- 2 Tbsp. extra virgin olive oil
- 1 tsp. one of the following citrus seasonings:
- Colorado Plateau Citrus Pepper
- California Citrus Rub
- 1 large orange or 2 small tangerines, peeled and sliced into rounds
- 1/2 red onion, sliced thin
- 1/4 cup fresh parsley leaves
- 1/3 cup Kalamata olives, sliced (optional)
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NOTES
This recipe was designed to be salt-free, but you can add salt to taste to either the dressing or the cauliflower if you’re not watching your salt intake. Use the Colorado Plateau Citrus Pepper as the seasoning for a sugar-free dish.
DIRECTIONS
For dressing: Whisk all ingredients together, or shake in a sealed jar, until combined. Set aside while you prepare the salad.
For roasted cauliflower salad: Preheat oven to 450 degrees. Brush a baking sheet with 1 Tbsp. of the oil. Cut cauliflower head into ½- to ¾-inch thick slices, or planks, and lay flat on the greased baking sheet. Throw any extra cauliflower pieces that fell away while slicing onto the baking sheet. Drizzle (or brush) cauliflower with remaining 1 Tbsp. oil and sprinkle with citrus seasoning. Roast for 20 to 30 min., flipping over halfway through, until tender and beginning to brown. Remove from oven and let cool on the baking sheet. Transfer to a platter (or individual plates) and scatter orange slices, onion slices, olives, and parsley over the roasted cauliflower. Drizzle with dressing and serve any extra dressing on the side.
Mary Johnston, Savory Spice Warehouse
NUTRITION
