Roasted cauliflower salad

Ingredients

• 1 head cauliflower, cut into bite-sized florets
• 2 tbsp (25 mL) canola oil
• ½ tsp (2 mL) pepper

Dressing

• 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

Instructions

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.