Roasted Cauliflower and Rice Salad with Dijon Vinaigrette
4 or more servings
This salad is so delicious it can make a cauliflower-lover out of almost anyone. The secret is roasting the cauliflower—a technique that brings out the best in many vegetables, but perhaps most remarkably so in cauliflower.
3 cups small cauliflower florets
1/4 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 1/2 cups cooked or 1 (15.5-ounce) can navy beans or other white beans, rinsed and drained
3 cups cooked brown rice
1 fresh ripe tomato, chopped
1/2 cup minced red bell pepper
2 celery ribs, cut into 1/4-inch dice
2 tablespoons green onions
2 tablespoons minced fresh parsley
Preheat the oven to 425 degrees. Spread the cauliflower on a lightly oiled baking pan and drizzle with 1 tablespoon of oil. Season with salt and pepper and roast until tender and lightly browned, turning once, about 15 minutes. Set aside to cool.
While the cauliflower is roasting, combine the remaining 1/4 cup oil, vinegar, mustard, sugar, 1/2 teaspoon salt, and black pepper to taste in a small bowl. Mix well and set aside.
In a large bowl, combine the rice, tomato, bell pepper, celery, green onions, and parsley. Pour on the reserved dressing, add the roasted cauliflower, and toss gently to combine.
Serve warm…. yum!!!!!!!!!!
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