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Rosemary Roasted Cauliflower Salad [Vegan, Gluten-Free]
One-pan roasted veggie salad topped with toasted hazelnuts and mulberries. Perfect for a weeknight dinner or side. Serve with a glass of red for fine dining! If you ‘re a fan of sheet pan meals, you’re going to love this one that comes together in less than an hour with... Read More
Ingredients You Need for Rosemary Roasted Cauliflower Salad [Vegan, Gluten-Free]
How to Prepare Rosemary Roasted Cauliflower Salad [Vegan, Gluten-Free]
- Preheat the oven to 400°F and line a two baking sheets with parchment paper.
- Arrange the cut veggies and (optional) chickpeas on the first pan and drizzle with avocado oil. Sprinkle with fresh rosemary, Himalayan sea salt, and black pepper.
- Bake for 30 minutes, stirring every 10 minutes to ensure even browning.
- Remove from the oven and reduce the heat to 350°F. Add the hazelnuts and mulberries to the second sheet and bake for 10-15 minutes, until fragrant and toasted. You’ll know when the hazelnuts are done because they will start to brown and crack. (NOTE: Alternatively, you can achieve the same result on the stovetop over medium heat for ~10 minutes, stirring often.)
- Remove from the oven, allow to cool slightly, then transfer to a bowl lined with a clean dish towel or paper towel. cover the hazelnuts with the towel and rub back and forth several times to remove the skins.
- Transfer hazelnuts and mulberries to a cutting board and roughly chop, if desired.
- To assemble, plate the roasted veggies and top with toasted hazelnuts and mulberries, and fresh parsley.
- Serve immediately with an optional glass of Bordeaux!
- Store leftovers separately in the fridge for 3-5 days.
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