This cauliflower dish is perfect for your next BBQ or summer picnic. Drawing inspiration from the flavors of a hearty potato salad, this version adds a crunchy texture, with a honey mustard twist.
45 minutes to an hour
2 heads cauliflower
3 cloves garlic
1 carrot peeled and shredded
1/2 cup diced red onion
3 stalks diced chives
Fresh or dried dill
For the Dressing:
1/4 cup olive oil
2 tbs spicy brown mustard
1 tbs apple cider vinegar
1 tbs raw honey
Preheat oven to 375 degrees. Chop the cauliflower into small florets and divide onto two baking sheets. Drizzle with olive oil and chopped garlic and roast in the oven for 45 minutes or until browned.
While the cauliflower is roasting, shred the carrot, and dice the onion and chives. Add to a large salad bowl.
Combine the olive oil, mustard, vinegar, and honey in a small jar. Seal the jar and shake until well combined.
Once the cauliflower is done roasting and has cooled down, add to the bowl with the dressing. Mix all ingredients together evenly and top with salt, pepper, and dill.