Bear with me book worms, as this is not a typical blog post for me. This recipe was requested on my Instagram, and although I'm definitely not a food blogger, I thought it would be fun to pretend. I am in love with this fall inspired roasted cauliflower salad and I am extremely excited to share this recipe with you all!
So what makes a good salad? Like my mother taught me, it's having lots of variety. That is what makes this salad so tasty, all the different textures and colours. It pairs perfectly with pork, which is what we had for dinner the night I made this.
Ingredients:
1 small to medium sized head of cauliflower
Olive oil (drizzle)
Clubhouse Montreal steak spice to taste
1 large container mixed greens (or any greens of your choice)
1/2-1 avocado (depending on size)
3/4 cup cherry tomatoes (halved)
1/2 cucumber (sliced and halved)
Pumpkin seeds
Dressing:
1/4 cup olive oil
4 tbsp grainy mustard
2 tbsp Heinz yellow mustard
2 tbsp apple cider vinegar
1 tsp minced garlic
1/4 cup honey (to taste)
Salt
Instructions:
1. Preheat oven to 375F.
2. Chop cauliflower into florets. Drizzle florets in olive oil and toss. Spread them across a baking sheet and sprinkle with Clubhouse Montreal Steak Spice.
3. Bake for 30 minutes, or until golden brown and they begin to get crispy around the edges. (These also make a great side dish as is).
4. While the cauliflower is baking prepare your dressing. Add all ingredients into a blender and mix until fully combined.
5. Once the cauliflower is finished, wash and prepare your greens of choice in a large bowl.
6. Add your chopped cucumber and tomatoes, roasted cauliflower (warm or cool, your choice), sliced avocado, and pumpkin seeds.
7. Pour honey mustard dressing over top and serve.
**This is a large recipe and worked for our group of 6 as a side dish.
I hope you all enjoy it as much as I did. Please send me your photos or tag me @literarilylauren on social if you make this recipe.
Yours literarily,
Lauren.
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