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Cauliflower Salad

Roasted Romanesco Cauliflower Salad with Figs

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Course Salad, Side

Ingredients
  

  • 1 head Romanesco cauliflower cored and cut into 1/2-inch thick florets
  • 2 tbs. extra-virgin olive oil
  • sea salt and pepper to taste
  • 6 figs fresh, halved
  • radish sliced

Instructions
 

  • Preheat the oven to 450 degrees.
  • If desired, line a large rimmed baking sheet with parchment paper.
  • Arrange cauliflower on baking sheet and drizzle with olive oil. Sprinkle with small pinch of sea salt.
  • Slide into the oven and roast for 20 minutes.
  • Remove the tray from the oven and carefully flip each cauliflower floret.
  • Slide back into the oven and roast for another 10-15 minutes, or until cauliflower edges are golden brown.
  • Toss roasted cauliflower and olives with halved figs. Garnish with radish and whole figs. Serve immediately.