The cauliflower, roasted for a nutty flavor, is layered with tomatoes, bacon and shallots and is drizzled with a vinaigrette.
I’ll be honest, this was my first time roasting cauliflower and I must say, it was delicious and I will be finding other ways to use roasted cauliflower in future recipes.
I served this at a dinner party and it was well received by everyone, even my husband, Mr. B who is not a lover of salads. I added the goat cheese at the last minute, and I am glad I did because it really adds a nice element to the salad.
I can’t wait for the arrival of weekly vegetables from Park Ridge Organics, so fresh and inviting in summer. I am dreaming of vegetables and what I will make with them!
Enjoy!
Ingredients
- 1 large head cauliflower split into bite size pieces
- 1 pint grape tomatoes, halved
- 1 large shallot, thinly sliced
- 4 - 6 slices cooked bacon, crumbled
- 4 tbsp. white balsamic vinegar *
- 2 tbsp. olive oil
- 1 1/2 tbsp. Dijon mustard
- 1/4 tsp. garlic powder
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven to 425 degrees.
- Add the cauliflower pieces on a baking sheet and drizzle with with olive oil. Bake the cauliflower for 20 minutes, until lightly browned.
- While the cauliflower is roasting, cut your tomatoes, slice the shallot, crumble the bacon and goat cheese.
- Whisk together the vinegar, olive oil, mustard and garlic powder.
- Arrange the cauliflower on a plate or bowl, add the tomatoes, shallots, bacon and cheese. Drizzle the vinaigrette over the salad and serve.
Notes
* I used a cranberry pear balsamic vinegar.
Cut the cauliflower into small pieces.
Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.
The cauliflower should start to brown when the roasting is complete.
Roasted Cauliflower Salad
Goat cheese is perfect on this salad.
Roasted Cauliflower Salad.
A very tasty salad.
Adapted from, Small Town Woman
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