Roasted Cauliflower Salad

I am into cauliflower a lot. Cooked, fried, roasted… I can even eat it raw. But the oven roasted cauliflower is the best. And if you are one of those people that do not like it, which I don’t get at all :), you might give it a try this way. Also, when roasted, it goes particularly good with cumin and it actually doesn’t need to be put in a salad. It’s that good to eat it all by itself
 

Roasted Cauliflower Salad

1 whole cauliflower
1 tsp ground cumin
salt and pepper
olive oil
a handful of dry roasted walnuts
a handful of dried cranberries
fresh flat leaf parsley
200 ml greek yogurt
juice of 1/2 lemon
1 clove garlic, pressed

Divide cauliflower into relatively small florets that are similar in size. Put them all in a bowl and add cumin and salt and pepper. Pour enough olive oil so the florets are all coated in it. Place cauliflower on a large oven pan lined with baking paper and bake in a preheated oven on 200°C/392°F for about half an hour or until cauliflower is done.

Roughly chop some parsley. Mix yoghurt with lemon juice (taste it and put as much as you like, I prefer less acidity). Add garlic and season with salt to taste.

When the cauliflower is done, transfer onto serving plates and sprinkle the walnuts, cranberries and parsley over the top. Drizzle some sauce over everything and serve.

Serves two.

Inspired by this post. I am sending this to Simona from Briciole who is hosting Weekend Herb Blogging.