Roasted Cauliflower Salad


  • 1 medium head cauliflower (about 2 pounds), quartered, cored, and sliced 1⁄4 inch thick
  • 4 tbsp. olive oil
  • 2 tbsp. cider vingegar
  • 2 scallions, thinly sliced
  • 1/2 c. Unsalted Roasted Almonds
  • 1/4 c. golden raisins
  • 1/4 c. Dried Cranberries
  • 1 1/2 c. baby arugula
  • Kosher salt and pepper


  1. Heat oven to 425°F and place the oven rack in the lower third. On a rimmed baking sheet, toss cauliflower, 2 tablespoon oil, and 1⁄2 teaspoon each salt and pepper. Roast until tender and golden brown, 25 minutes.
  2. Meanwhile, in a bowl, whisk together vinegar, remaining 2 tablespoon oil, and 1⁄4 teaspoon salt and pepper. Toss in scallions, almonds, raisins, and cranberries. Let sit, tossing occasionally, while cauliflower roasts.
  3. Toss roasted cauliflower with almond mixture, then fold in arugula.

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