Parmesan Pecan Crusted Cauliflower Herb Salad | Natalie Cooks

Name: Parmesan Pecan Crusted Cauliflower Herb Salad | Natalie Cooks
Total time: 50 min
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

nataliecooks.com

This simple vegetable side is packed with so much flavor and so many different textures. Cauliflower gets baked until beautifully charred and then coated in ...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.

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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