This roasted cauliflower with smoky, creamy tomato dressing checks all the boxes for a flavorful plant-based dish that brings together texture, technique, seasonality and flavor to make a memorable dining experience for all to enjoy.
Cauliflower Salad with Smoky, Creamy Tomato Dressing from OXO Chef in Residence Gregory Gourdet
1 min read
Combine the cashews, chipotle and ½ cup warm water in a bowl. Let it sit for 1 hour to soften.
Preheat the oven to 450F. On a sheet tray, combine the cauliflower, onion, garlic, olive oil, and sprinkle on the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
After the hour, add the cashew-chili mixture to a blender with the dried tomatoes and ginger. Zest the limes and add the zest to the blender, then squeeze in the juice of the limes. Blend on high speed until super smooth then drizzle in the olive oil.
When everything is ready, put the cauliflower in a big bowl and sauce with the dressing. Stir well to make sure all the cauliflower is coated. Add the herbs, give everything a final toss and transfer to a platter to serve. Serve warm or room temperature.
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