Warm Cauliflower Salad
Active Time: 30 minutes / Cook Time: 20-25 minutes / Total Time: 45 minutes
Makes 4 servings
Nutrition Corner: Raw Honey
Raw honey contains hundreds of vitamins, minerals, enzymes, and other health promoting bioactive compounds. Compared to many other sweeteners, raw honey has a low effect on blood sugar and has the capability to counteract the negative effects of sugar. Raw honey is antibacterial, anti-inflammatory, promotes digestive and immune system health, and helps to alleviate allergies. When buying raw honey, select the darkest honey available, and remember to never heat raw honey because this destroys many of its health promoting compounds.
- 1 tablespoon coconut oil, melted
- 1 large head cauliflower, (about 2 ½-3 lbs.) cored and cut into florets
- 1 small shallot, peeled, root end trimmed, and quartered
- ¾ teaspoon fine sea salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 tablespoon capers, rinsed, patted dry, and roughly chopped
- 2 roasted red bell peppers, thinly sliced
- ¼ cup roughly chopped Kalamata olives
- 2.5 oz. arugula
- ¼ cup roughly chopped fresh flat-leaf parsley
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 1 garlic clove, grated
- ¼ cup red wine vinegar
- 1 teaspoon raw honey
- ½ cup extra virgin olive oil
- ½ cup diced mozzarella OR provolone
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the coconut oil with the cauliflower florets, shallot quarters, ½ teaspoon salt, and ½ teaspoon black pepper. Transfer in a single layer and roast, turning once, 20-25 minutes, or until the cauliflower is tender and golden.
- While the cauliflower roasts, to the same large bowl add capers, roasted bell pepper slices, Kalamata olives, arugula, parsley, and red pepper flakes. Gently toss to combine.
- In a small bowl or jar with a lid, add garlic, vinegar, honey, olive oil, and remaining salt and pepper. Whisk or shake to emulsify. Add half of the vinaigrette to the vegetable mixture in the bowl and gently toss.
- Divide ¼ of the vegetable mixture onto two plates, and place the remaining vegetable mixture in airtight containers.
- When the cauliflower comes out of the oven, place it back in the large bowl and add 2 tablespoons vinaigrette; toss gently to coat.
- Top each of the plates and the containers with ¼ of the cauliflower and 2 tablespoons cheese. Taste and add additional vinaigrette, if desired. Place containers in the refrigerator until needed for lunches tomorrow, and serve the plated salads for dinner.