Entertaining Week: Roasted Cauliflower Salad - Sweet Potato Chronicles - Sweet Potato Chronicles

Entertaining Week: Roasted Cauliflower Salad

Whether you're cel­e­brat­ing Amer­i­can Thanks­giv­ing (as Cana­di­ans refer to it, just Thanks­giv­ing if you're in the U.S.!) or sim­ply head­ing into the hol­i­day sea­son, you've got some big meals ahead of you. As much as I love the mashed pota­toes, stuff­ings and pies that pile up on tables at this time of year, there has to be some bal­ance. Those com­fort dishes just taste bet­ter if they're not the only thing on your plate. Plus, I'd like to fit into my jeans come Jan­u­ary. You know? So, I like to throw some fresh­ness into the mix. I love this roasted cauli flower — it's still utterly fall-ish in flavour and feel­ing but light­ens up a hol­i­day feast. My kids are finally open­ing their minds and palettes up to sal­ads so I'll def­i­nitely be work­ing this salad into reg­u­lar rota­tion between now and the New Year.

To all of our Amer­i­can friends and fam­ily, have a won­der­ful Thanks­giv­ing! Let us know what you'll be feast­ing on this week — we love hear­ing from you!



photo by Maya Visnyei

Roasted Cau­li­flower Salad

1 head of cau­li­flower cleaned and cut into small flo­rets
1 head romaine let­tuce cleaned and cut into thin strips
6 or 7 leaves of radic­chio cleaned and cut into thin strips
1/2 cup extra vir­gin olive oil
1/4 cup red or white wine vine­gar
2 shal­lots minced
hand­ful of hazel­nuts chopped not too rough
salt and pepper


Pre­heat your oven to 350 degrees.

Toss the cau­li­flower flo­rets in a bit of olive oil and salt and pep­per. Pour into a shal­low roast­ing pan and place in the oven for about 30 min­utes. Turn and toss once or twice. The cau­li­flower should start to brown and be quite soft. Remove from the oven and allow to cool.

In a jar place oil, vine­gar, shal­lots and salt and pep­per and shake. Dress your let­tuce lightly in the dress­ing and arrange in a bowl or on a plat­ter. Driz­zle some dress­ing over the cau­li­flower and toss. Arrange the dressed cau­li­flower on the let­tuce. Sprin­kle nuts on top.




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