Roasted Cauliflower and Julienne Veggie Salad (Lemon Olive Oil, Pear white Balsamic Vinegar)

Cutting your veggies into thin stalks julien style will ensure they roast evenly for a tender result perfect for salads. Adding spicy greens to the roasted veggies will freshen them up. A creamy balsamic dressing is the perfect finish.

What you will need (notes that amounts needed vary with produce size so if your produce is smaller use more of it).

• Cauliflower florets (about 1/3 of a large head) - keep the center stock

• 1 large carrot, peeled

• 1 large celery stalk, preferable a center one that is more tender

• 1/2 of a large yellow or orange bell pepper with center and seeds removed

• 1/4 of a large red onion cut into thin slices.

• Extra virgin olive oil

• Kosher salt and ground pepper

• Fresh arugula (a few large handfuls)

• Fresh Cilantro (loosley chopped, about 1 cup but optional if not a fan)

• Lemon olive oil (1/4 cup)

• Pear balsamic vinegar (3 tablespoons)

• Chevre goat cheese (3 tablespoons)

• Sour cream (3 tablespoons)

• Chives (finely chopped, you can substitute green onion stalks)

Pre heat oven to 360 degrees.

Cut the cauliflower stalk, carrot, celery stalk, and bell pepper into thin toothpick like slices aka julienne style.

Here is a good link providing step by step instructions for cutting in the julienne style:

Toss all of the veggies liberally in extra virgin olive. Dust with salt and cracked pepper. Place in a baking dish and bake for 20-30 minutes until all veggies are fork tender. Remove from oven and set aside too cool.

Make dressing by blending lemon olive oil, pear balsamic, chevre goat cheese and cream cheese with a whisk until smooth and creamy. Stir in chopped chives, and then add salt and ground pepper to taste.

You can plate one of two ways:

1. Toss the roasted veggies in dressing and place on top of a bed of arugula. The veggies may seem over dressed, but will be fine once they are mixed with arugula on the plate. This is the plating shown below.

2. Place roasted veggies in large salad bowl with arugula and toss it all together with your dressing. The presentation is not quite as fancy, but it may be easier for your guests to serve on a plate with other menu items.

You can serve slightly warm or cold.