Roasted Cauliflower Salad
Created by: Executive Chef Kevin Hermann
Cook Time: 35 mins, Prep Time: 20 mins, Serves: 4

1ea Cauliflower, Greens Peeled and Discarded
4T Butter, Softened
Sea Salt & Black Pepper

Marinating Ingredients
1C Carrots, Shredded
1C Apple, Small Diced
1T Mint, Chiffonade
¼C Parsley, Rough Chopped
3T Extra Virgin Olive Oil (EVOO)
2T Lemon Juice
2T Honey
Sea Salt & Black Pepper


1. Preheat oven to 375ᵒ. Place the cauliflower on a foil lined baking tray.

2. Rub the cauliflower with 4T of butter and season with sea salt and black pepper.

3. Place in the oven and roast for 25 mins, until golden brown.

4. In a medium sized mixing bowl add remaining ingredients and season with salt and black pepper.

5. Remove cauliflower from the oven and allow to cool to room temperature.

6. Cut cauliflower away from the core, leave in medium sized chucks.

7. Add the cut cauliflower with marinating ingredients. Toss gently.

Serve as a side for grilled salmon.

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