Cauliflower Salad With Lemon-Dill-Caper Dressing

A flavorful roasted cauliflower salad topped with feta, sun-dried tomatoes, and a sweet & zesty lemon-dill-caper dressing using high-quality oils.

By @starinfinitefood

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 3 tbsp La Tourangelle Extra Virgin Olive Oil
• 3 tbsp honey
• 2 tbsp lemon juice
• 3 tbsp fresh dill
• 0.25 tsp salt
• 1 pinch black pepper
• 1 tsp lemon zest
• 2 tbsp tahini
• 1 head cauliflower
• 2 tbsp La Tourangelle Avocado Oil
• 1 tbsp paprika
• 1 tbsp dried oregano
• 0.5 tbsp garlic powder
• 0.5 tsp salt
• 1 head cauliflower
• 0.25 cup sun-dried tomatoes
• 2 tbsp fresh dill
• 0.25 cup feta cheese
• 1 pinch salt
• 1 pinch black pepper
• 2 handfuls baby arugula
• 2 tbsp toasted pine nuts
• 1 to taste lemon-dill-caper dressing

Instructions

1. Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats for 15 minutes.
2. In a small bowl, combine 3 tablespoons of La Tourangelle Extra Virgin Olive Oil, 3 tablespoons of honey, 2 tablespoons of lemon juice, 3 tablespoons of chopped fresh dill, 1/4 teaspoon of salt, a pinch of black pepper, 1 teaspoon of lemon zest, and 2 tablespoons of tahini. Whisk until smooth and set aside.
3. Cut 1 head of cauliflower into florets. Add the cauliflower to the hot sheet pan, then drizzle with 2 tablespoons of La Tourangelle Avocado Oil. Season with 1 tablespoon of paprika, 1 tablespoon of dried oregano, 1/2 tablespoon of garlic powder, and 1/2 teaspoon of salt. Toss to combine.
4. Roast the cauliflower in the preheated oven for 35 minutes, turning halfway through, until golden brown and tender.
5. On a cutting board, chop 1/4 cup of sun-dried tomatoes. Add 2 tablespoons of chopped fresh dill and 1/4 cup of feta cheese. Continue to chop until well combined. Add a pinch of salt and black pepper, and set aside.
6. Remove the roasted cauliflower from the oven and add 2 handfuls of chopped baby arugula to the sheet pan. Toss to combine.
7. Transfer the cauliflower and arugula mixture to a serving bowl. Top with the sun-dried tomato, dill, and feta topping, sprinkle with 2 tablespoons of toasted pine nuts, and drizzle with the lemon-dill-caper dressing to taste.