Roasted green cauliflower salad with onions, raisins and almonds

Name: Roasted green cauliflower salad with onions, raisins and almonds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving
Ingredients: 1 head of green cauliflower; 3 TBs slivered or chopped almonds; ¼ TB raisins; ½ a small red onion; DRESSING:; 2 TBs olive oil; 2 TBs Lemon juice or white wine vinegar; 1 teaspoon fresh or dry thyme; salt + pepper to taste after dressing

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2
Course
Salad
Cuisine
International, Middle Eastern

Roasted green cauliflower salad with onions, raisins and almonds

Ethan Patterson

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This roasted green cauliflower salad has many layers of flavour; from the caramelized cauliflower, to the acidic red onion, the sweet raisins and crunchy almonds all join together to make one special salad. If you don't have green cauliflower, feel free to substitute regular cauliflower or broccoli.

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Ingredients

Servings

1 head of green cauliflower if you can't find green cauliflower, use regular white cauliflower, or even a few heads of broccoli
3 TBs slivered or chopped almonds
¼ TB raisins
½ a small red onion chopped finely
DRESSING:
2 TBs olive oil
2 TBs Lemon juice or white wine vinegar
1 teaspoon fresh or dry thyme
salt + pepper to taste after dressing

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Instructions

Preheat oven to 375F. Line a baking sheet with tinfoil.
Cut green cauliflower into florets. Do not discard the stem - it can also be chopped up and added to the florets. Arrange florets on baking sheet, and drizzle with a bit of olive oil and sprinkle with salt. Bake for 20 mins, and then switch your oven to grill/broil and bake an additional 10 minutes on this setting, until the cauliflower florets just brown around the edges.
Remove from oven and transfer cauliflower florets to a mixing bowl. Add almonds, raisins, and chopped red onion. Mix dressing in a separate jar, shake or stir vigorously to emulsify, and drizzle on salad. Mix thoroughly with thongs, serving spoons or your hands, and taste before adding salt, pepper, or a bit more lemon juice.
The salad can be eaten immediately, though I find it gets even better after marinating in its juice a bit (it can be kept in the fridge for a few days).