Roasted Cauliflower Salad

January has come and gone and lightening the culinary cuisine was in order. This substantial salad is great on it's own or as a side. It also got an honourable mention in E-town's weekly newspaper, the gastro section. 

Roasted Cauliflower Salad

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1 medium sized cauliflower, outer leaves removed, and chopped

5- 7 dried dates, chopped

1/4 cup unsalted sunflower seeds

handful of arugula 

First in an oven proof dish, that has been lightly oiled, add the pieces of cauliflower. Place in a preheated 400ºF oven and roast for about 30 minutes. Checking every 10 minutes, and drizzling with a bit of water. When done. Remove from oven and allow to cool.

Once the cauliflower has cooled, in a large bowl combined the cauliflower and arugula. Drizzle what ever salad dressing you wish, I made a simple oil, balsamic vinegar, and herbed dressing. Toss to coat. Sprinkle the chopped dates and the sunflower seeds on top. Serve.     

The honourable mention as mentioned. 


Temperatures have dipped again. Hope everyone is having a good week. Stay warm! 
- JD