Roasted Rainbow Cauliflower Salad

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Roasted Rainbow Cauliflower Salad

Bursting with seasonal colour and flavour, this roasted tri-coloured cauliflower salad is as beautiful as it is delicious. Roasting brings out the cauliflower's natural sweetness, while a zesty lemon Dijon dressing, fresh parsley, and garlic give every bite a fresh, zippy kick. It's the perfect side dish for summer meals, whether served warm or chilled.

Ingredients:

  • 3 small heads of cauliflower (mix of colours), washed and cut into florets.

  • 2 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • 2 tbsp chopped fresh parsley

  • Salt and pepper, to taste

Directions:

Preheat oven to 425°F.

Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned.

Whisk together the lemon juice, Dijon, garlic, and parsley.

Toss the warm roasted cauliflower with the dressing and serve warm or chilled.