Roasted Cauliflower Salad


SourceAdapted from How to Cook Everything by Mark Bittman
Prep time
Cooking time30 minutes
Total time30 minutes


Delectable little morsels of crisped-up cauliflower offer a little crunch in this simple sidedish. Optionally throw in some sliced almonds at the end to bulk things up.


cauliflower (large head)
1/2 cup
olive oil
salt (to taste)
2 tablespoons
apple cider vinegar
black pepper
1/2 cup


Heat the oven to 400 degrees F. Cut the cauliflower into florets and place in a roasting pan. Toss in 3 tablespoons of olive oil, salt and pepper. Roast for 15 minutes, turning once halfway through.

Combine the cider vinegar with remaining olive oil. Add a little salt and pepper and adjust to taste. Toss 3 tablespoons of the vinaigrette mixture over the roasted cauliflower and return to oven for another 15 minutes. Turn a few times until tender and gently browned.

Remove from oven, add the raisins, drizzle remaining vinaigrette over the salad, and toss well. Adjust seasoning as needed and serve.