Roasted Cauliflower Rice Salad Dijon Vinaigrette Recipe

Roasted Cauliflower Rice Salad Dijon Vinaigrette Recipe

Ingredients

Makes 4 servings

• 3 cups small cauliflower florets 1/4 cup plus 1 tablespoon olive oil
• salt and freshly ground black pepper
• 1/4 cup white wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1 1/2 cups cooked or 1 can navy beans or other white beans, rinsed and drained
• 3 cups cooked brown rice
• 1 fresh ripe tomato, chopped
• 1/2 cup minced red bell pepper
• 2 celery ribs, cut into 1/4-inch slices
• 2 tablespoons green onions
• 2 tablespoons minced fresh parsley or dillweed

Method

1. Preheat the oven to 425°F
2. Spread the cauliflower on a lightly oiled baking pan and drizzle with the 1 tablespoon of oil
3. Season with salt and black pepper and roast until tender and lightly browned, turning once, about 15 minutes
4. Set aside to cool
5. While the cauliflower is roasting, combine the remaining 1/4 cup oil, vinegar, mustard, sugar, 1/2 teaspoon salt and black pepper to taste in a small bowl
6. Mix well and set aside
7. In a large bowl, combine the rice, tomato, bell pepper, celery, green onions and parsley
8. Pour on the reserved dressing, add the roasted cauliflower and toss gently to combine

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