Keeping things healthy and light with this Warm Cauliflower Salad. Cauliflower florets seasoned simply with olive oil, salt and black pepper are roasted in the oven, along with red onion, until browned. Then get tossed with a light and simple dressing of sherry vinegar and honey, corn salad, crunchy toasted almonds, and as much fresh dill as you’d like. This warm salad is good enough to be a main vegetarian dish but easy enough to make a great, simple side too.
You’ll want to give the cauliflower head start on cooking since it takes longer than the onion. Once the cauliflower has softened a bit, add the sliced red onion to the same baking sheet and roast until tender and browned in spots. In the meantime, make the dressing. Whisk together the sherry vinegar, honey, and raisins. Season with salt and black pepper to taste. Pour the dressing over the roasted cauliflower and onions and stir in the toasted almonds, fresh dill, and corn salad. Serve warm!
To make the Warm Cauliflower Salad, you will need the following ingredients:
Preheat the oven to 400 °F.
On a large baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and season with salt and black pepper to taste.
Roast the cauliflower for 15 minutes.
Stir in 1 thinly sliced red onion and roast for another 15 to 20 minutes until tender.
Meanwhile, make the dressing. In a small bowl, mix together 3 tablespoons sherry vinegar, 1 ½ tablespoons honey, 3 tablespoons raisins, and a pinch of salt and black pepper.
Once the cauliflower is done, stir in the dressing, dill, toasted almonds and corn salad.
Serve immediately.
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