Roasted cauliflower salad

I like to roast my veggies, they become so flavorful without losing too much of their water. To bring out the sweetness, drizzle with balsamic vinegar. This is a hearty salad that can be a meal on its own if served with quinoa, rice or bread or it can work well as a side dish too.

Ingredients (serves 4-6)
- 1 cauliflower, cut into florets
- 150 g mushrooms, sliced
- 1 red pepper, sliced
- a handful walnuts, toasted and roughly chopped
- a handful mixed greens (such as arugula, baby romaine, spinach)
- 1 garlic clove, mashed
- 1 teaspoon garlic powder
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons extra virgin olive oil, plus more for roasting
- salt and pepper, to taste

Spray a baking sheet with oil and arrange the cauliflower florets in a single layer. Sprinkle with salt, pepper, garlic powder and some olive oil. Roast at 375 F until they start to turn golden brown at the edges and a fork easily pierces the stems.
In a bowl, toss the mushroom and pepper slices with some olive oil then place them on a baking sheet and roast beside the cauliflower.
To assemble the salad, combine the roasted veggies with the greens and walnuts and drizzle with the dressing made out of the mashed garlic, balsamic vinegar, extra virgin olive oil, salt and pepper. Enjoy!

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