Roasted Cauliflower Salad

Add color and depth to your salad with roasted, multi-color cauliflower!

• 1 large head of purple or yellow cauliflower, cored and cut into 1 1/2 in florets
• 3 tbsp. olive oil
• 6 sprigs of thyme or 1/2 tsp dried
• 1 tbsp. chopped garlic
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 tbsp. water
• 1 tsp lemon zest, plus juice of lemon
• 1 tbsp. white wine vinegar
• 3 tbsp. capers
• 3 cups baby kale
• 3 cups baby arugula
• 6 thinly sliced radishes
• 1/3 cup dried cranberries
• 1/4 cup roasted pine nuts

1. Preheat oven to 400 degrees F.
2. Place all but 1 cup of cauliflower florets on rimmed baking sheet and toss with 1 tbsp. olive oil, thyme, chopped garlic, sea salt, and pepper. Mix well. Spread out cauliflower into a single layer and roast in oven for 25-30 minutes or until tender and golden brown.
3. Mix remaining olive oil, water, lemon zest, lemon juice, vinegar, and capers in a small bowl to create a dressing. Set aside.
4. Thinly slice the remaining 1 cup of cauliflower. Set aside.
5. Remove cauliflower from oven and discard thyme sprigs. Toss with 1/4 of the dressing.
6. In a large bowl, toss the greens with half of the remaining dressing. Add sliced raw cauliflower, sliced radishes, dried cranberries, and half of the toasted pine nuts. Mix well.
7. To serve: Place greens on platter, top with roasted cauliflower and drizzle remaining dressing. Garnish with pine nuts and serve.