Roasted Cauliflower Salad with Hazelnuts

This roasted cauliflower salad, is perfect for the Thanksgiving table – it’s festive, delicious, and easy to make – it doesn’t need much cooking, except for chopping up veggies. It’s hearty too, from all that fiber, but doesn’t pack too many calories.

Roasted Cauliflower Salad with Hazelnuts [Vegan]

Ingredients

• 2 small heads of cauliflower yellow and purple, or substitute for 1 medium regular one
• 2 red onions
• 3 big portobello mushrooms
• 1 head of garlic separated into cloves
• 1/4 cup olive oil divided
• 1-2 tablespoons truffle oil optional
• a splash of balsamic vinegar
• 1 teaspoons black pepper
• a few pinches of salt
• 1/4 cup of toasted hazelnuts

Preparation

1. Preheat oven to 400°F.
2. Cut onion in thick, moon-shape slices.  Separate garlic gloves but do not peel.  Mix onions and garlic cloves with 1 tablespoons of olive oil, sprinkle with salt, cover with foil.
3. Cut cauliflower into bite-size pieces, add 2 tablespoons of olive oil, and salt and mix well. Spread on a baking sheet and cover with foil
4. Cut portobello mushrooms into thin slices, and arrange on a roasting pan.  Brush both sides with 2 tablespoons olive oil, sprinkle with salt and black pepper.  Cover with foil.
5. Put all veggies in the oven.  After 20 minutes remove foil, and bake the mushrooms and onions 5-10 minutes more until they are well browned. Leave cauliflower in the oven about 10 more minutes until it's nicely caramelized.
6. Mix all veggies in a serving bowl, add more salt and pepper, drizzle with truffle oil, and a bit of balsamic vinegar, and sprinkle with the chopped hazelnuts.

https://www.onegreenplanet.org/vegan-recipe/roasted-cauliflower-salad-hazelnuts-vegan/