Roasted Cauliflower Salad with Lemon Herb Dressing

Pardon me while I take a moment away from the holiday cakes, cookies and cocktails to discuss a vegetable that hasn't been candied and topped with marshmallows.  No worries, though, because there are plenty more caloric goodies coming your way before we all wake up on New Year's Day and realize there are only 6 short months till bathing suit season.

We're actually big veggie eaters in our house, whether there's cake for dessert or not, and cauliflower probably makes the most frequent appearance.  We almost always oven roast it then serve it up with some Parmesan cheese but I was looking for a way to make it into a great salad.  I've used it raw that way before but roasting just brings out so much more flavor so we always revert to it.  But, why can't the salad be roasted?  Cooled and dressed in a tangy lemon vinaigrette it takes salad to a whole new flavor level.  So now, hot or cold, we're still going to be buying cauliflower by the truckload.  Enjoy!

Ingredients
2 Cups cauliflower florets
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 Teaspoon mayonnaise
1/2 Teaspoon mustard
1 Clove garlic, peeled and finely minced
2 Tablespoons chopped parsley
Salt & pepper to taste
Handful of Parmesan cheese, grated or in shards

Place the cauliflower florets on a baking sheet lined with parchment paper.  Bake in a 400 degree oven for approximately 45 minutes or until the cauliflower is a light golden brown.

Make the dressing by combining the olive oil, lemon juice, mayonnaise, mustard, parsley and garlic.  Whisk well, add the roasted cauliflower, season and top with some shards of Parmesan cheese, if desired. Makes 2 servings.