Roasted Cauliflower Salad

I really wish this one looked as good on camera as it tasted in person! This roasted cauliflower salad is dressed with a maple mustard sauce that is the perfect pairing for all of its salty and sweet flavors. The cauliflower is really just the base to carry the flavors of the salty capers, the sweet raisins, and the hearty chickpeas; it all works so well together dressed in the sweet and spicy dressing.

The best part is, this one comes together in 30 minutes or less. And, the only ingredient I had to buy especially for this recipe was the jar of capers. Everything else were things I normally have on hand. It would make a great side at a dinner party, or if you’re cooking for two, it would be a delicious main dish served over couscous or another grain.
Definitely don’t judge this one by it’s cover. I’ll be making this many, many times over, and telling everyone I know about it!

1 head cauliflower, chopped into small florets
olive oil
1/3 cup raisins
2 Tbsp capers
1/2 can chickpeas
2 Tbsp Dijon mustard
2 Tbsp maple syrup
Sprig of fresh parsley (optional)

Preheat oven to 375 degrees. Place cauliflower florets on a baking sheet, drizzle with olive oil and a pinch of salt, and toss until evenly coated. Roast 20-25 minutes, tossing halfway, or until browned. Meanwhile, whisk together mustard and maple syrup in a small measuring cup. In a large bowl, place roasted cauliflower, capers, raisins, and chickpeas, and drizzle with the mustard syrup mixture. Mix gently until the sauce is evenly distributed. Top with a few snips of fresh parsley (optional).

Serves 4 as a side

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