Roasted Cauliflower Salad
 
 
Ingredients
  • 1 head cauliflower, cut into florets
  • 3 tbsp. olive oil
  • salt and pepper
  • dash red pepper flake
  • ⅓ cup pumpkin puree
  • 2 tbsp. sour cream
  • 2 tsp. dijon mustard
  • 2 tsp. maple syrup
  • 2 tsp. apple cider vinegar
  • pinch allspice
  • ¼ cup olive oil
  • ¼ cup pomegranate seeds, for garnish
  • ¼ sliced almonds, toasted, for garnish
  • ¼ cup roughly chopped parsley, for garnish
Instructions
  1. Preheat oven to 475℉. Toss cauliflower florets with 3 tbsp. olive oil, salt, pepper and red pepper flake. Spread evenly onto baking sheet and roast until tender and browned, about 20 -25 minutes, flipping florets once halfway through cooking.
  2. For the dressing, whisk together pumpkin puree, sour cream, dijon, maple syrup, vinegar, and allspice. Gradually whisk in ¼ cup olive oil.
  3. To serve, spread dressing evenly over the bottom of four shallow bowls. Top with roasted cauliflower. Garnish with pomegranate seeds, almonds, and parsley.
Recipe by Allons-Eat! at https://www.allonseat.com/roasted-cauliflower-salad/