Parmesan Pecan Crusted Cauliflower Herb Salad

Prep Time 15

Cook Time 35

Servings (as a side)

1 large head (2-2.25 lbs) cauliflower, chopped into bite-sized pieces (about 8 cups)
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper
½ cup raw pecans
¼ cup (~1 oz) finely grated parmesan
3 cups loosely packed whole fresh parsley leaves (about 1 large bunch)
½ cup chopped toasted pecans, for topping
½ cup dried cranberries or cherries, for topping*

¼ cup lemon juice
¼ red onion, thinly sliced
½ tsp kosher salt
2 tbsp olive oil
¼ cup finely grated parmesan
*Level up your cranberries! Soak them in apple cider vinegar and maple syrup (if you’re using unsweetened). Let them sit for at least 30 minutes or overnight. In a pinch you can just pop it all in the microwave for 30 seconds to warm it up or heat the vinegar mixture on the stove and pour it over the cranberries and let sit for 5-10 minutes.
Make ahead: ~ see the “prep” section below. You could also roast the cauliflower a day ahead if needed and then just gently rewarm it on the stove or microwave until room temp/just warm before tossing together. You can make the whole salad a day or two ahead, if you’d like. Just be sure to read the “leftovers and repurposing” section.

Chop 1 head (2-2.25 lbs) cauliflower into bite-sized pieces (about 7-8 cups)
Blend up the nuts and parm mixture
Option to roast the cauliflower a day or two ahead
Tear off 3 cups of whole fresh parsley leaves
Toast and chop pecans, for topping
Soak dried cranberries or cherries, for topping (or don’t soak them, see recipe note!)
Thinly slice ¼ red onion (soak in the lemon + salt).
You can make this salad a day or two ahead, if you’d like. Just be sure to read the “leftovers and repurposing” section.

Preheat the oven to 425F convection or 450F regular bake. Line a baking sheet with parchment paper.
Add the cauliflower to the baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Use your hands to toss to coat and massage the oil into the cauliflower. Spread out into an even layer and bake for 20-25 minutes or until the cauliflower is charred.
Meanwhile, add the pecans to a blender and pulse until finely chopped. Add the parmesan and pulse again to combine.
Remove the cauliflower from the oven and sprinkle the pecan/parm mixture all over. Bake for 8-10 more minutes or until the cheese and nuts are golden (be careful not to burn) . Allow to cool off for at least 10 minutes.
Meanwhile, in a large bowl, add the lemon, onion, and salt and mix together. Let sit for at least 10 minutes or overnight. Then whisk in the oil and parmesan until combined (it will be chunky).
Transfer the cauliflower to the large bowl along with the parsley and toss to coat thoroughly in the dressing. Transfer to a serving platter or large plate and top with pecans and cranberries.

Substitutions:

To make dairy-free/vegan, skip the parmesan/pecan coating all together. Just bake the cauliflower until it’s really nice and charred and follow the recipe as is. Skip the parm in the dressing and mash in 1 tbsp mellow white miso paste instead.
To make nut-free, sub the pecans with more parmesan. To add crunch, you can top the salad with toasted pumpkin or sunflower seeds.
If you’re not into parsley, you can use a thinly sliced kale or radicchio instead.
If you don’t want a cauliflower side, easily substitute it with carrots or winter squash (7-8 cups worth).

This salad tastes best at room temperature or just a little bit warm. Reheat leftovers in the microwave until just barely warm (or let it sit out for an hour or two). Bring it back to life by squeezing some more fresh lemon all over along with a sprinkling of salt. Top with more nuts and cranberries.