Ingredients
- 1 small cauliflower, cut into florets (about 4 cups)
- 30 g (about 1/4 cup) raisins
- 30 ml (2 tbsp) olive oil for roasting the cauliflower
- 30 ml (2 tbsp) fresh parsley, chopped
For the dressing
- 15 ml (1 tbsp) cider vinegar
- 45 ml (3 tbsp) olive oil
- 5 ml (1 tsp) honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C.
- Toss the cauliflower florets with the olive oil, salt and pepper, then roast for 20-25 minutes until golden brown.
- Toss the roasted cauliflower, raisins and chopped parsley in a mixing bowl.
- Prepare the vinaigrette by mixing the cider vinegar, olive oil and honey, salt and pepper.
- Pour the vinaigrette over the salad, mix and serve.
