Warm Spiced Roast Cauliflower Salad

Preheat the oven to 425°F (220°C). In a large mixing bowl, combine cauliflower florets, olive oil, salt, and pepper. Toss until well coated. My experience with this step is that a generous coating of oil helps to get that beautiful caramelized edge on the cauliflower - so don't hold back!

Spread the coated cauliflower on a baking tray lined with baking paper and roast for 25-30 minutes or until the edges are golden brown and crispy. Toss halfway through for an even roast. Roasting the cauliflower enhances its flavors, giving it a tasty, earthy depth.

Meanwhile, prepare the dressing by whisking together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper. If the dressing tastes too tangy, add a touch more honey - the dressing should be a perfect balance of sweet, tangy, and sharp flavors.

In a salad platter, assemble the mixed greens, cherry tomatoes, and finely sliced onion. When the cauliflower is done, let it cool for a few minutes then add it to the salad platter. Sprinkle the goat cheese over the top. Goat cheese adds a creamy element that beautifully complements the roasty notes and crisp textures of this salad.

Impressively drizzle the prepared dressing all over the salad and toss gently until everything is well combined. I find that adding the dressing right before serving keeps the salad fresh and crispier.

Serve immediately and enjoy this delightfully hearty, nutrient-packed Roast Cauliflower Salad.