Roasted Cauliflower Salad

-

Roasted Cauliflower Salad
CHRIS COURT
Make this dish ahead of time by roasting and then refrigerating the cauliflower for up to two days. Before guests arrive, bring to room temperature and then toss the salad together.
YIELDS:8 servings
PREP TIME:0:10
COOK TIME:0:25
TOTAL TIME:0:35
INGREDIENTS
1 medium head cauliflower (about 2 pounds), quartered, cored, and sliced 1⁄4 inch thick
4 tbsp. olive oil
2 tbsp. cider vingegar
2 scallions, thinly sliced
1/2 c. Unsalted Roasted Almonds
1/4 c. golden raisins
1/4 c. Dried Cranberries
1 1/2 c. baby arugula
Kosher salt and pepper
 
DIRECTIONS
  1. Heat oven to 425°F and place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoon oil, and 1⁄2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes.
  2. Meanwhile, in a bowl, whisk together vinegar, remaining 2 tablespoon oil, and 1⁄4 teaspoon salt and pepper. Toss in scallions, almonds, raisins, and cranberries. Let sit, tossing occasionally, while cauliflower roasts.
  3. Toss roasted cauliflower with almond mixture, then fold in arugula.
PER SERVING 160 CAL, 11.5 G FAT (1.5 G SAT FAT), 0 MG CHOL, 202 MG SOD, 3 G PRO, 13 G CAR, 3 G FIBER

Source : www.womansday.com

Comments

Post a Comment

Popular posts from this blog

Sweet potato & white bean chilli

-
Image
Sweet potato & white bean chilli SERVES 4 TO 6               COOKS IN50 MINUTES                        DIFFICULTYNOT TOO TRICKY Ingredients 2 medium sweet potatoes olive oil 2 teaspoons ground cinnamon 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 large onion 1 bunch of fresh coriander 1 fresh red chilli 2 red peppers 1 yellow pepper 1 x 400 g tin of cannellini beans 1 x 400 g tin of tomatoes Method Preheat the oven to 180ºC/350ºF/gas 4. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika. Spread out in an even layer, then roast in the oven for 35 to 40 minutes. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers. Heat 1 tablespoon of oil in a large pan, then add ...
Read more

Mushroom curry

-
Image
With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish. SERVES 4 TO 6 COOKS IN45 MINUTES DIFFICULTYNOT TOO TRICKY Ingredients 500 g mixed mushrooms (portobello, chestnut etc) 2 cloves of garlic 5 cm piece of ginger 1 onion ½–1 fresh red chilli 500 g ripe mixed-colour tomatoes groundnut oil 1 teaspoon turmeric 1 teaspoon fenugreek 1 heaped teaspoon black mustard seeds 1 heaped teaspoon medium curry powder 1 tablespoon mango chutney 1 x 400 ml tin of light coconut milk 30 g paneer 400 g brown basmati rice 2 limes 1 bunch of fresh coriander Method Preheat the oven to 200°C/400°F/gas 6. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop th...
Read more