Roasted Cauliflower, Cranberry & Almond Salad
Colourful, fresh flavours for an impressive side dish. Gluten free, dairy free recipe.
Servings 6
Ingredients
- 1 head cauliflower
- extra virgin olive oil
- sea salt
- pepper
- 1/2 cup dry roasted almonds chopped
- 1/2 cup Ocean Spray Craisins® Original Dried Cranberries
- 1/2 cup fresh parsley chopped
- 1 tbsp fresh dill
Dressing:
- 1/2 cup unsweetened coconut yoghurt or yoghurt of choice
- 1/3 cup Ocean Spray Whole Cranberry Sauce
- 1 tbsp lemon juice
- 1 tbsp chives finely chopped
- sea salt
Instructions
- Pre-heat oven to 180°C.
- Slice cauliflower into 1cm think steaks or large florets.
- In a large mixing bowl, toss cauliflower pieces in extra virgin olive oil to coat well.
- Transfer to a lined baking tray (use two if needed so they don’t overlap). Season with sea salt and pepper.
- Roasted in oven for 25 minutes, turning at half way, cook until lightly golden and tender.
- Meanwhile, prepare dressing by combing yoghurt with lemon juice, chives and sea salt. Set aside.Place cauliflower steaks onto serving plates or platter.
- Just before serving dollop Ocean Spray Whole Cranberry Sauce across steaks and generously drizzle dressing over top. Finish with Ocean Spray Original Craisins®, fresh parsley and dill to serve.