Introducing our newest recipe, the Roasted Cauliflower Salad! This delicious and healthy salad is perfect for anyone looking for a nutritious and filling meal. Our salad features roasted cauliflower florets, tossed with olive oil and seasoned to perfection, topped with a mix of toasted almonds and fresh rosemary for added crunch and flavor.
To make our Roasted Cauliflower Salad even more irresistible, we added creamy and tangy whole milk ricotta cheese balls, coated in flour and fried to golden brown perfection. The salad is then finished off with sweet and juicy blood orange segments, adding a pop of color and refreshing citrus flavor to every bite.
Our Roasted Cauliflower Salad is not only delicious, but also nutritious. Cauliflower is a great source of fiber, vitamins C and K, and antioxidants, while the almonds provide healthy fats and protein. The ricotta cheese adds a dose of calcium and protein, making it a well-rounded meal option.
Come try our Roasted Cauliflower Salad today and taste the perfect combination of flavors and textures in every bite. It’s a salad that will satisfy your cravings and leave you feeling nourished and energized.
Roasted Cauliflower Salad
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Citrus zester
- Sharp knife
- Pastry brush
Ingredients
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese (room temperature)
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges (small, Cara Cara, or Valencia)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the almonds and rosemary. Toss to coat.
- Spread the almond and rosemary mixture onto a baking sheet and roast in the oven for 5-7 minutes or until the almonds are lightly toasted. Remove from oven and set aside.
- In a separate bowl, toss the cauliflower florets with 1/3 cup of olive oil and season with salt and pepper.
- Spread the seasoned cauliflower onto a separate baking sheet and roast in the oven for 25-30 minutes or until golden brown and tender. Remove from the oven and set aside.
- In a shallow dish, add the flour and season with salt and pepper.
- Take each ricotta cheese ball and dredge it through the flour mixture, pressing gently to coat all sides. Set aside on a separate plate.
- In a large skillet, heat the remaining 1/3 cup of olive oil over medium heat. Once hot, add the coated ricotta balls and cook until golden brown on all sides, about 2-3 minutes per side. Remove from the skillet and set aside.
- To assemble the salad, spread the roasted cauliflower onto a serving platter.
- Arrange the toasted almond and rosemary mixture, blood orange segments, and fried ricotta balls on top of the cauliflower.
- Drizzle with extra virgin olive oil and season with salt and pepper to taste.
- Serve and enjoy!
Video
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