As we’ve started to get colder weather, I find myself falling in love with roasted vegetable salads again. This one is particularly delicious with caramelized cauliflower and tangy dried cherries. The pine nuts lend a nutty texture and taste that provides a nice contrast to the cauliflower. While this dish is certainly easy enough for casual family suppers its eye-catching colors and subtle fall tastes would also make it a fantastic, healthy Thanksgiving side dish.
Roasted Cauliflower Salad with Dried Cherries
1 head cauliflower, quartered and sliced
2 tablespoons olive oil
2 tablespoons butter
1 red onion sliced
1/4 cup dried cherries or unsweetened cranberries
1/4 cup pine nuts, lightly toasted
1 tablespoon diced chives
1 tablespoon diced parsley
2 teaspoons prepared horseradish
1 tablespoon lemon juice
salt and pepper to taste
1/4 teaspoon red pepper flakes
Preheat the oven to 400 degrees. Arrange the cauliflower slices flat on 2 rimmed cookie sheets. Brush the cauliflower with the olive oil being sure to coat each side. Sprinkle with salt and then roast the cauliflower for 25 – 30 minutes, rotating the baking sheet and flipping the cauliflower halfway through. Remove from oven when the edges are slightly blackened and the flesh turns golden.
Remove the cauliflower to a large bowl and set aside. In a large skillet, heat the butter over medium-high heat. When it is bubbly and fragrant, add the onions and saute for 5 minutes. Then add the cherries, pine nuts, herbs, and horseradish. Saute everything for 3 more minutes. Fold in the cauliflower, add the lemon juice, and cook for 3 more minutes. Check the salt, pepper and acid levels. Spoon into a serving bowl, and set aside for 5 minutes while the flavors gel. Serve with a sprinkle of red pepper flakes and a few parsley leaves.