Roasted Cauliflower Salad Recipe (Make-Ahead Lunch!)

thekitchn.com

Debbie Fenner

1 medium cauliflower (about 2 pounds)

2 medium shallots

1 large lemon

4 tablespoons olive oil, divided

1 teaspoon curry powder or smoked paprika

¾ teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper, plus more as needed

1 medium bunch flat-leaf or lacinato kale (about 10 ounces total)

10 sprigs fresh flat-leaf parsley

1 Persian cucumber

3 tablespoons water, divided

2 ½ teaspoons honey, divided

2 tablespoons raw sunflower seeds

2 tablespoons white sesame seeds

1 clove garlic

1 to 2 tablespoons sherry or red wine vinegar

1 teaspoon Dijon mustard

2 sprigs fresh mint

Directions at thekitchn.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer