Vegetarian Roasted Cauliflower & Apple Salad with Fig and Apple Cider Vinegar Dressing
Total time40 min
Prep time15 min
Cook time25 min
4.7(20)
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Learn more →Ingredients
4 servings
For the salad
- 1 medium head cauliflower (about 2 lb), cut into bite-sized florets
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 6 dried figs, stems removed and quartered
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 2 tbsp olive oil
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, the turmeric, and the ground ginger until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between florets.
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