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Baked Cauliflower Salad

  • 1 head Cauliflower – large, separated into florets
  • 1/2C Olive oil – extra virgin
  • 2 T Vinegar – balsamic
  • Salt – to taste
  • Pepper – freshly ground, to taste
  • 1 C Raisins
  • 1/2 C Parsley – fresh, chopped

Serves 8

Lightly spray 4 quart ovenproof bowl with cooking spray. Put cauliflower in baking bowl and toss with olive oil, balsamic vinegar, salt and pepper until coated. Bake in 400oF oven for 15 minutes, remove and stir again, return bowl to oven. Bake another 15 – 20 minutes until cauliflower is softened. Remove from oven and cool for 15 minutes. Stir in raisins and parsley. Add more salt and pepper to taste, if needed. Serve immediately.

Recipe by: Bonnie Lee Strunk Brasted, Allentown

Finalist – Broccoli/Cabbage/Cauliflower

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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