Name: Warm Cauliflower Salad with Chevre
Ingredients: 1 large cauliflower, separated into large florets; 2 shallots, sliced thinly; 5-7 sprigs thyme; 1 teaspoon crushed red pepper flakes; salt and pepper, to taste; 2/3 cup olive oil; 3 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 2-1/2 cups baby arugula; 2 small carrots, peeled and cut into thin coins; 1 large green apple, quartered and then sliced thinly; 1/2 small red onion, diced; 1/4 cup crumbled fresh chevre; 1/2 cup spiced nuts (we used the salty/spicy/sweet pecans from Whole Foods)

Ingredients

Scale

For the roasted cauliflower

1 large cauliflower, separated into large florets
2 shallots, sliced thinly
5–7 sprigs thyme
1 teaspoon crushed red pepper flakes
salt and pepper, to taste

For the salad dressing

2/3 cup olive oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard

For the salad

2–1/2 cups baby arugula
2 small carrots, peeled and cut into thin coins
1 large green apple, quartered and then sliced thinly
1/2 small red onion, diced
1/4 cup crumbled fresh chevre
1/2 cup spiced nuts (we used the salty/spicy/sweet pecans from Whole Foods)

Cook Mode

Instructions

Coat the bottom of a large skillet with olive oil. Add the cauliflower, salt and pepper and cook for 5-6 minutes on medium-high heat.
Add the shallots, crushed red pepper and thyme and stir well. Cook for an additional 5 minutes.
Spread the cauliflower out on a lined baking sheet. Roast at 425 until browned (Portalo suggests 10 minutes, but we like our cauliflower with more color so we did 25).
Make the dressing: whisk dressing ingredients until combined.
Toss the salad ingredients (except for the goat cheese and spiced nuts) in a large bowl with two-thirds of the prepared dressing. Place on a large platter and top with the cauliflower. Drizzle the remaining dressing on top.
Sprinkle the chevre and nuts over top. Dinner is served!