Roasted Cauliflower Salad

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Total Time
30mins
Prep 15 mins
Cook 15 mins

From Every Day with Rachael Ray November 2008

Ingredients Nutrition

Directions

  1. Position a rack in the upper third of the oven and preheat to 500°. Place the cauliflower and garlic cloves on a large rimmed baking sheet.
  2. In a small bowl, combine the olive oil, salt, cumin and pepper. Drizzle the seasoned oil over the cauliflower and garlic; toss to coat.
  3. Spread the vegetables in a single layer and roast until the cauliflower is tender and lightly charred, 25 minutes.
  4. Let cool slightly, then, using your fingers, squeeze the roasted garlic cloves out of their skins into a large serving bowl; discard the skins.
  5. Add the roasted cauliflower and almonds to the garlic and toss.
Most Helpful

4 5

Very good with lots of roasted garlic and almonds.