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!
- 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
- 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.
* I used a cranberry pear balsamic vinegar.
Adapted from, Small Town Woman
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