Roasted Cauliflower Salad w/ Ginger-Turmeric Vinaigrette Recipe | Alive - alive magazine

Ingredients

• 1 small head cauliflower, chopped into small florets
• 1/2 tsp (2 mL) salt
• 1 tsp (5 mL) extra-virgin olive oil
• 1 1/2 Tbsp (22 mL) dried tarragon leaves
• 1 Tbsp (15 mL) fresh oregano leaves, or 1 tsp (5 mL) dried
• 1/3 cup (80 mL) fresh lemon juice
• 1 tsp (5 mL) unpasteurized honey (optional)
• 1/8 tsp (0.5 mL) freshly ground black pepper
• 1/4 cup (60 mL) chopped green onions or chives (green parts of green onions only)
• 2 Tbsp (30 mL) grated peeled gingerroot
• 1 Tbsp (15 mL) grated turmeric root, or 1/2 tsp (2 mL) dried turmeric
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 zucchini, sliced into noodles using a vegetable peeler, box grater, or mandoline
• 2 large carrots, sliced into noodles
• 1/2 cup (125 mL) chopped parsley
• 1/4 cup (60 mL) toasted almond slices, pecans, or hazelnuts