If you love cauliflower and love tasty food then you’ve probably had Roasted Cauliflower before. If you haven’t, trust me in time you will. Roasted Cauliflower is one of those rare culinary creations where you either love it or hate it but don’t have a choice. And that is what happened to result in the creation of the irresistible, yet simple Roasted Cauliflower Salad.. See, now new favorite Roasted Cauliflower Salad really is an upgrade to one of my old favorite pasta salads.
To make this salad, you start with a base of softened cheese, reduced-fat mayonnaise, and coarsely grated Parmesan cheese. Next add chopped mixed greens (Romaine lettuce, cabbage, kale, etc. ), chopped roasted cauliflower, and coarsely ground sea salt and pepper to taste. Toss everything in a large bowl until well mixed and smooth. Dress with additional olive oil and bake at 350 for approximately 15 minutes until golden brown.
This Roasted Cauliflower Salad has a subtlety sweet flavor that is enhanced by the sharp, acidic flavors of the sea salt and the pine nuts. The combination of flavors works well together, enhancing the already-sweet flavor of the salad. Other good combinations include the flavors of the cooked cauliflower mixed with onions, bell pepper, and tomatoes. You could also try using leftover cheese from the original recipe or cheeses that you love, such as mozzarella or Parmesan.
The key to the overall flavor of Roasted Cauliflower Salad was the simplicity of its ingredients. Using just reduced-fat mayonnaise, the butter and the olive oil provided a base for other key ingredients, such as chopped chickpeas and radishes. It was important not to cook the chickpeas before placing them in the salad, since they will soften significantly during the roasting process. When making your own chicken salad, you could roast crushed chickpeas, and slice them in half before serving. Radishes, on the other hand, would be perfect with sauteed vegetables, such as chopped zucchini and red onions.
Another key ingredient to make the salad a delicious treat was to add some crunchy raw nuts, such as walnuts or pecans. A favorite way to incorporate nuts in this salad is to grate a couple of tablespoons of nuts onto a piece of lightly grated bread or cracker. Another option for grilling raw nuts is to briefly press them onto hot coals until they pop and then drain them onto paper towels.
In terms of storing it, this recipe is perfectly fine as long as you allow for some air to get inside when you reheat it. If you simply store it in the refrigerator, you might not have any problems with it freezing well. In fact, if you use a packed container, it should take up less room than some foil-lined storage bags. One thing to keep in mind when storing it is that you should not put it in the refrigerator if you do plan to add a creamy dressing to it right away. Keep it chilled until ready to serve!