Roasted Cauliflower Salad
Eggs add a powerful punch of protein to this soon-to-be-favourite lunchtime meal or dinner side dish.
- 1 head cauliflower, cut into bite-sized florets
- 2 tbsp (25 mL) canola oil
- ½ tsp (2 mL) pepper
- ½ cup (125 mL) plain 0% M.F. Greek yogurt
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) liquid honey
- 1 tbsp (15 mL) canola oil
- 2 tbsp (30 mL) fresh dill, chopped
- 1 clove garlic, minced
- 2 tbsp (30 mL) lemon juice
- ½ small red onion, diced
- 3 stalks of celery, diced
- 2 eggs, hardboiled and chopped
1. Preheat oven to 400⁰F (200⁰C).
2. In a bowl, toss together cauliflower, canola oil, and pepper.
3. On a non-stick baking sheet, spread cauliflower in a single layer. Bake for 25 minutes, tossing once, until lightly browned and crispy; let cool.
4. In a large bowl, whisk together yogurt, mustard, honey, canola oil, dill, garlic, and lemon juice. Stir in red onion, celery, and eggs. Add cauliflower; gently toss to coat well. Serve chilled.
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