Parmesan Pecan Crusted Cauliflower Herb Salad | Natalie Cooks

Ingredients

• 1 large head ((2-2.25 lbs) cauliflower, chopped into bite-sized pieces (about 8 cups))
• ¼ cup olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup raw pecans
• ¼ cup (~1 oz) finely grated parmesan
• 3 cups loosely packed whole fresh parsley leaves ((about 1 large bunch))
• ½ cup chopped toasted pecans, (for topping)
• ½ cup dried cranberries or cherries, (for topping*)
• ¼ cup lemon juice
• ¼ red onion, (thinly sliced)
• ½ tsp kosher salt
• 2 tbsp olive oil
• ¼ cup finely grated parmesan