Roasted Cauliflower and Hazelnut Salad Recipe

Ingredients:

• 1 head cauliflower, cut into small florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup hazelnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, salt and pepper to taste.
3. Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes or until lightly browned and tender.
4. In a small skillet, toast the chopped hazelnuts over medium heat, stirring frequently, until fragrant and lightly browned, about 5-7 minutes.
5. In a large bowl, combine the roasted cauliflower, toasted hazelnuts, dried cranberries, parsley, and mint.
6. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and 1/4 cup of olive oil until well combined.
7. Pour the dressing over the cauliflower mixture and toss well to coat.
8. Serve the salad immediately or refrigerate until ready to serve.

Verdict:

This roasted cauliflower and hazelnut salad is the perfect combination of sweet, savory, and nutty flavors. The roasted cauliflower adds a subtle smoky flavor, while the hazelnuts add a delightful crunch. The dried cranberries and fresh herbs add a pop of color and freshness. The dressing is a simple balsamic vinaigrette with honey and Dijon mustard for added sweetness and tang. Overall, this salad is a great way to enjoy a healthy and flavorful side dish or light lunch.

Serving Suggestions:

This salad is great on its own as a light lunch or served as a side dish with grilled meat or fish. You can also add some crumbled feta cheese or goat cheese for added flavor and creaminess.