Crunchy Cauliflower and Tomato Salad

Ingredients and Weight:

• 1 head of cauliflower (about 2 pounds), cut into florets
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons vinegar (white or red wine)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 450°F (230°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper.
3. Spread the cauliflower on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
4. While the cauliflower is roasting, combine the cherry tomatoes, red onion, parsley, and mint in a large bowl.
5. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper.
6. Combine the roasted cauliflower with the tomato mixture and toss well.
7. Drizzle with the dressing and serve immediately or chill for later.

Nutritional Information:

Per serving (1 cup):

• Calories: 200
• Fat: 10 grams
• Carbohydrates: 20 grams
• Protein: 5 grams

Dish Characteristics:

• Crunchy and refreshing
• Vibrant colors and flavors
• Can be served as a side dish or a light lunch

User Comments:

• "This salad is so delicious and easy to make. I love the crunch of the roasted cauliflower."
• "The dressing is perfectly balanced and complements the flavors of the vegetables."
• "This salad is a great way to get a serving of healthy vegetables."

Special Precautions and Tips:

• Make sure the cauliflower florets are evenly coated with oil to prevent burning.
• Watch the cauliflower closely during roasting to avoid overcooking.
• If you don't have cherry tomatoes, use regular tomatoes cut into small pieces.
• This salad can be made ahead of time and chilled in the refrigerator for up to 3 days.