Roasted Cauliflower Salad

Ingredients

• 1 cauliflower head
• 1 tbl olive oil
• 1/2 tsp salt
• 1/2 cup pecans or walnuts
• 2 tsp white sugar
• 2 tsp honey
• 2 tsp strong mustard
• 2 tsp cider vinegar
• 1/4 tsp salt
• 2 garlic cloves, pressed or finely chopped
• 2 tbl olive oil

Directions

1. Preheat the oven to 425°F.
2. Remove the outer leaves and ribs from the cauliflower, cut into large florets
3. Arrange on a baking sheet, sprinkle with the olive oil, sprinkle with the salt, and flip a couple of times to coat. Roast for 30 minutes, until cooked through and nicely browned.
4. Meanwhile, prepare the caramelized walnuts. Have ready a small tray lined with parchment paper or a silicone cooking mat.
5. In a small saucepan with a thick bottom, melt the sugar over medium heat without stirring. When the sugar is just beginning to caramelize, add the walnuts and stir constantly to coat as you allow the caramel to darken a little more. Pour on the tray, separate the walnuts with the spatula (careful, they will be very hot!), and let cool completely.
6. Prepare the vinaigrette. In a small bowl, stir together the honey, mustard, and vinegar. Add the salt and garlic, then stir in the oil to form an emulsion.
7. To serve, place cauliflower in serving bowl. Top with nuts and cheese over, and drizzle with the vinaigrette. Serve warm or at room temperature.