Makes about 6 servings.
Ingredients
2 quarts cauliflower florettes
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon coriander seeds
1 roasted bell pepper, julienned (about a half cup, jarred)
2 tablespoons finely diced red onion
4 tablespoons golden raisins
1 cup parsley leaves, rinsed and dried
Pinch chile flakes
4 tablespoons coarsely chopped bread crumbs
Juice of 1 lemon
Directions
Preheat oven to 400 degrees.
Toss the cauliflower in 2 tablespoons of the olive oil and season with salt and pepper. Spread onto a small baking sheet and roast about 20 minutes until caramelized but still al dente. Reserve at room temperature.
In the same oven, place the coriander seeds in a small skillet and roast about 1 minutes. Remove and coarsely crush the coriander with a mallet or the bottom of a skillet. Set aside.
Place the cauliflower, bell pepper, red onion, coriander seeds, raisins, parsley leaves, chili flakes and bread crumbs in a mixing bowl.
Sprinkle the salad with the remaining olive oil , the lemon juice, and salt and pepper to taste. Serve at room temperature.
