Cauliflower Caesar Salad

 In the summer I try to make more of an effort to eat more vegetables.  Perhaps it is the heat or the fact that I have more time, but I am drawn to new ways to prepare veggies.  This recipe was one I found in a recent Food Network magazine that I bought to help me while away some hours on a recent plane trip.  This recipe came together very quickly, tasted great, and was good the next day (and beyond) as well.  Being a small family, we always have leftovers, so I am always wanting to find things that taste good the next day.  This recipe definitely passed the test.  The only thing I might do differently is to add fresh or roasted garlic to the dressing.

 

 Cut two heads of cauliflower into large florets.

 Toss with olive oil and salt.

 Put onto 1 or 2 baking sheets, lined with parchment paper

 Bake in a 425 F degree oven until browned and tender, about 35-40 minutes.  I checked on this once or twice and moved the cauliflower around a bit, to prevent burning.

 Let cool

 Make the dressing:  Whisk 1/3 cup each plain yogurt and olive oil; 1/2 cup grated Parmesan cheese;1 tsp. Worcestershire sauce; 1 tsp. Dijon mustard; and the juice of 1 lemon in a bowl.  

 Put the cauliflower in a large bowl and pour dressing over top.  Combine.

Add optional ingredients:  1 cup croutons, fresh parsley, and 1/4 cup toasted pine nuts.  Season with salt and pepper.  Serve immediately or store in fridge to eat later.

Ingredients

2 heads cauliflower

salt

olive oil

 

 

Dressing Ingredients

1/3 cup plain yogurt

1/3 cup olive oil

1/2 cup grated Parmesan cheese

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

juice of 1 lemon

salt and pepper

 

Optional:

1 cup croutons

fresh parsley

1/4 cup toasted pine nuts