ROASTED CAULIFLOWER AND PARSLEY SALAD

By rsaitz

This is the time of year when every fiber of my being craves something fresh and green. A simple green salad helps, but there's nothing as powerful as parsley.
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You heard me right: parsley. In my kitchen, it's way more than just a garnish. It is the taste of pure green, a real palate reviver. I have found that curly parsley can be tough and dull-tasting. Italian, or flat-leaf, is my parsley of choice because of its fresh fragrance and clean, sweet flavor. Though it may require a bit more patience than you have on tap as the dinner hour nears, consider removing the leaves from the stems, which sensitive palates might register as gritty. Put this step in the same category as warming your dinner plates - nice if you can manage it, no problem if you can't.

Ingredients

• The components of this salad can be made in advance and assembled just before serving.
• 1 large head cauliflower, cut into florets
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper, plus extra for dressing
• 1 1/2 tablespoons white wine or champagne vinegar
• 1 medium shallot, minced
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 4 cups loosely packed torn Italian parsley leaves or cilantro
• 1/2 cup cashews, toasted and cooled

Details

Servings 6
Adapted from boston.com

Preparation

Step 1

Set the oven rack in the middle position and heat the oven to 450 degrees. In a large bowl, toss the cauliflower, olive oil, and 1/2 teaspoon each salt and pepper. On a large rimmed baking sheet, spread cauliflower in a single layer with any cut sides down, cover the pan tightly with foil, and roast until cauliflower is just turning tender, about 20 minutes. Remove the foil and continue roasting until cauliflower is fully tender and golden brown on the bottom, about 10 minutes. Remove the pan from the oven and allow cauliflower to cool to room temperature.

Meanwhile, in a medium bowl, mix the vinegar, shallot, mustard, and remaining 1/2 teaspoon salt. Vigorously whisk in half of the nut oil until the mixture is smooth, and then the remaining nut oil. Season the dressing to taste with pepper.

In a large bowl, toss the parsley with about 2 tablespoons of the dressing to coat lightly, and arrange the dressed parsley as a bed on a serving platter. In the same bowl, toss the cooled cauliflower with the remaining dressing to coat and arrange on the bed of parsley. Sprinkle the cauliflower and parsley with the toasted hazelnuts and serve.