Rye Free Basil-Pesto Cauliflower & Apple Salad

Total time45 min

Prep time15 min

Cook time25 min

Rye Free Basil-Pesto Cauliflower & Apple Salad

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Ingredients

4 servings

For the salad

1 medium head cauliflower, cut into small florets (about 5 cups)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt, divided
2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
3 cups baby arugula

For the pesto

2 cups fresh basil leaves, packed
⅓ cup olive oil
2 cloves garlic, peeled
2 tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp fine sea salt
¼ tsp ground turmeric
1 tsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the cauliflower florets in a single layer on the prepared sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp of the sea salt. Toss to coat, then spread back into a single layer.
2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the edges are deep golden and the florets are tender when pierced with a fork. Remove from the oven and let cool on the pan for 5 minutes.

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