(Good Things Utah) Who says wholesome meals can’t be savory too? Sharing with us her scrumptious recipe for Roasted Cauliflower Salad, we had been fortunate sufficient to have Chef Callyn Graf from our native Harmons Grocery be part of us on Good Issues Utah!
To seek out info and recipes, go to HarmonsGrocery.com.
Comply with them on social media: @harmonsgrocery
Obtain this recipe to print by clicking the hyperlink HERE.
Makes for roughly: 4 servings
(Gluten-Free & Vegan)
Components:
- 1 medium cauliflower (about 2 kilos), minimize into florets
- 1 small yellow onion, massive cube
- 2 teaspoons curry powder
- ½ teaspoon kosher salt
- ¼ cup olive oil, plus 1 tablespoon for roasting
- ¼ cup pink wine vinegar
- 1 ½ teaspoons tomato paste
- ½ teaspoon smoked paprika
- 1 pinch cayenne
- ½ cup golden raisins
- 1/3 cup parsley leaves, roughly chopped
Instructions:
- Preheat the oven to 400°F. Lower cauliflower and onion and put them on a lined sheet pan. Toss with a drizzle of oil, curry powder, and salt and unfold evenly on a sheet pan. Roast greens till tender and a bit crispy, stirring sometimes, about 15-20 minutes.
- In a separate bowl, whisk collectively ¼ cup of oil, vinegar, tomato paste, paprika, and cayenne. When the cauliflower is completed roasting, and nonetheless scorching, pour dressing over greens and toss to coat.
- Season to style with salt and toss with recent parsley and raisins.
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