Roasted Cauliflower Salad with Pinenuts and Golden Raisins

Servings: 4-6

Products Used: Tanimura & Antle Cauliflower

  • 1 Head Tanimura & Antle Cauliflower, cut into florets
  • 4 Tbsp. olive oil
  • Salt and ground black pepper
  • 1 Lemon, juice and zest
  • 1/3 Cup Pinenuts, toasted
  • ½ Cup Golden raisins
  • ½ Cup Pomegranate Seeds
  • ½ Cup Chopped parsley
  • 1 Tbsp. capers
  1. Preheat the oven to 375 degrees.
  2. Toss cauliflower florets in a large bowl with oil, salt and pepper.
  3. Spread onto a parchment-lined baking sheet and roast for 20 minutes, stirring once or twice.
  4. When cauliflower is soft, this will depend on size of florets, place warm cauliflower in a large bowl and combine with lemon juice and zest, pinenuts, raisins, pomegranate seeds, parsley and capers.
  5. Season to taste with salt and pepper.
  6. Serve warm or at room temperature.