While fresh greens have their place in vegan salads, some of my favourites don’t contain a single leaf of lettuce. Instead, cauliflower takes center stage in a combination of crave-worthy flavours and textures.

Serves 4-6

Ingredients

  • 8 cups cauliflower florets
  • ¼ cup plus 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 3 small shallots, sliced
  • 2 bay leaves
  • 1 pinch saffron
  • 2 cup pitted green olives, halved
  • 1 cup golden raisinsRoasted-Cauliflower-with-Olive-and-Raisins

Instructions

  1. Preheat oven to 450°F. Toss cauliflower florets, ¼ cup olive oil, and salt and pepper together and spread on a sheet tray. Roast for 20 minutes until caramelized.
  2. Meanwhile, sauté shallots and bay leaves in remaining olive oil until translucent, about 5 to 6 minutes. Add in saffron, olives, and golden raisins and cook until warmed through.
  3. Remove bay leaves. Season with salt and pepper, toss with roasted cauliflower and serve.