Roasted Cauliflower Salad

It’s been one of those weeks - so much to do, so little time; hot one day, sweatshirt weather the next - who can keep up!

The garden is starting to explode; the snow peas, green beans, cucumbers, and turnips are doing well. We’ve harvested 1 tomato, with 2 more just about ready. The summer squash will most likely have 2 - 3 fruits by the end of next week, and the winter squash are climbing and flowering. 

All of the greens are doing well, the only disappointment is the zucchini (IKR - they can grow on concrete). I tried a new variety this year and I have lots of flowers but no squash - if I don’t see any in a few days I’ll try hand pollinating to see if that i the problem. 

I had a head of cauliflower in the fridge that was originally going to be used for buffalo cauliflower tacos, but I wasn’t in the mood, so I searched for something totally different, and this fit the bill. The slight char on the cauliflower paired nicely with creamy dressing, avocados, and roasted pistachios. 

Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Dressing:

• 1 cup mayonnaise 
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup packed fresh parsley leaves
• 1/4 cup packed fresh chives, chopped
• 1/4 cup packed fresh tarragon leaves
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste

Salad:

• 1/2 cup roasted pistachios 
• 1/4 cup crumbled feta cheese
• 1/4 cup thinly sliced green onions
• 1 avocado, diced (optional, add just before serving to prevent browning)

Instructions:

Preheat oven to 400°F (200°C). 

Wash the cauliflower and cut it into bite-sized florets. In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper until all florets are coated.

Spread the seasoned cauliflower florets in a single layer on a baking sheet and roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, flipping halfway through.

While the cauliflower is roasting, combine all dressing ingredients in a food processor or blender. Blend until smooth; add salt and pepper to taste. 

Place the cauliflower on a serving platter, pour the dressing over it (don’t use it all, you will have plenty for another salad or 2), and add the toppings. 

Enjoy!