Roasted Cauliflower Salad
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
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