Creamy Roasted Cauliflower Salad

Creamy Roasted Cauliflower Salad

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Chef & Child Ingredient of the Month, April 2015


5 cups (scant 1 pound) cauliflowerettes
2 tablespoons olive oil
1/3 cup red onion, thinly sliced
¾ cup canned artichoke hearts, drained well and chopped
1/3 cup soppressata or spicy salami, diced
½ cup canned chickpeas, rinsed and drained
1 cup Wisconsin ricotta salata, diced into ½-inch cubes
½ to ¾ cup Sour Cream Italian Dressing (recipe below) or purchased creamy Italian dressing
½ to ¾ cup seasoned croutons

¼ cup olive oil-based mayonnaise
¼ cup sour cream
¼ cup olive oil
2½ tablespoons red wine vinegar
1½ teaspoons ground fennel seed
1½ teaspoons garlic, minced
¼ teaspoon crushed red pepper flakes
Salt and coarsely ground pepper


Preheat oven to 375°F. Place cauliflowerettes in bowl. Sprinkle olive oil over. Sprinkle with salt to taste and toss. Place flowerettes on rimmed baking sheet. Roast 25 minutes or until they start to brown and are tender but still firm. Cool flowerettes and cut in thin vertical slices, top to stem. Transfer to salad bowl. Add onion, artichoke hearts, soppressata, chickpeas, ricotta salata and dressing. Toss carefully. Add croutons and toss again. Refrigerate two hours or longer before serving. If refrigerating several hours or overnight (the salad develops in flavor), add the croutons two hours ahead of serving so they have time to absorb some of the dressing but do not become soggy.

For dressing:
Whisk mayonnaise, sour cream and olive oil in bowl. Add vinegar and whisk. Add remaining ingredients, mixing well.

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