German-Style Roasted Cauliflower Salad with Lovage
  • 1 large head cauliflower, cut into 1-inch florets
  • 1 tbsp olive oil
  • Salt and pepper
  • 6 slices bacon
  • ½ cup finely chopped red onion
  • 2 tbsp finely chopped lovage
  • 2 tbsp finely chopped Italian parsley
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp mustard powder
  • ½ teaspoon paprika
  1. Heat oven to 425°F. Spread cauliflower in single layer on nonstick cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss well. Roast 15 minutes. Stir and then roast 5 to 10 minutes longer or until tender and golden brown.
  2. Meanwhile, in 10-inch skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towel-lined plate.
  3. In large bowl, toss roasted cauliflower, bacon and onion. In small bowl, beat oil, vinegar, sugar, mustard and paprika with whisk until smooth. Pour dressing over cauliflower mixture; toss to coat. Season with salt and pepper to taste. Cover; refrigerate at least 1 hour until chilled or overnight.
Recipe by Maine Course at