Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Ingredients: For the roasted cauliflower; 1 nice size head cauliflower, broken into 1 to 2 inch florets; 5 to 6 tablespoons extra virgin olive oil; Salt and pepper; Dressing (make while the cauliflower is roasting) and putting it all together; 1/2 cup mayo; 1 large garlic clove finely minced or put through a garlic press; 1/2 teaspoon sweet Hungarian paprika; 1/2 teaspoon Dijon mustard; 1 teaspoon anchovy paste; 2 tablespoons extra virgin olive oil; 1/4 cup chopped parsley; The roasted cauliflower

13 ingredients

4 steps

Ingredients

For the roasted cauliflower
1 nice size head cauliflower, broken into 1 to 2 inch florets
5 to 6 tablespoons extra virgin olive oil
Salt and pepper
Dressing (make while the cauliflower is roasting) and putting it all together
1/2 cup mayo
1 large garlic clove finely minced or put through a garlic press
1/2 teaspoon sweet Hungarian paprika
1/2 teaspoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons extra virgin olive oil
1/4 cup chopped parsley
The roasted cauliflower

Directions

1

Spread the cauliflower florets on a large rimmed baking sheet, drizzle with the olive oil and season with a little salt and pepper.
2

Toss around and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring around at the 15 minute mark. You want the cauliflower to be a little browned on the edges.
3

Place the mayo, garlic, paprika, Dijon mustard and anchovy paste in the bowl of a mini food processor and start processing. Slowly drizzle in the 2 tablespoons of olive oil with the machine still running.
4

Place the warm roasted cauliflower in a bowl, toss with the dressing and stir in the chopped parsley. Serve warm or at room temperature.