Vegetarian
Roasted Cauliflower & Cheddar Salad
Prep Time: 20 min | Cook Time: 12 min | Servings: 6 sides | Calories: 341
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Prep Time
20 min
Cook Time
12 min
Servings
6 sides
Calories
341
The cheesy cauliflower that adorns this salad is made with a combination of seasoning and Sargento® Shredded Mild Cheddar Cheese - Fine Cut, then baked until golden brown and. It’s the perfect topping for a bowl of crispy fresh greens, sliced almonds and a sprinkling of more delicious cheese!
Ingredients
- 3 Tbsp. olive oil
- 1-1/2 Tbsp. white balsamic vinegar or sherry vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 3 cups cauliflower florets
- Paprika or smoked paprika (about 1/2 teaspoon)
- 1-1/2 cups (6 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- 1 (5 to 6 oz.) package torn mixed salad greens or mixed baby greens
- 1/3 cup sliced almonds, toasted
Directions
- Whisk together oil, vinegar, mustard and salt in medium bowl. Transfer 2 tablespoons of the dressing to very large bowl; set aside. Add cauliflower to medium bowl; toss well. Transfer cauliflower to a foil-lined rimmed baking sheet. Sprinkle paprika evenly over cauliflower. Sprinkle 1/2 cup cheese evenly over cauliflower. Bake in preheated 375°F oven 10 to 12 minutes or until tender and golden brown.
- Add greens and almonds to very large bowl; toss well. Add remaining 1cup cheese; toss well and transfer to serving plates.
- Spoon warm cauliflower over salads. Serve with freshly ground black pepper if desired.
