Roasted Cauliflower Salad

• For the roasted cauliflower
• 1 nice size head cauliflower, broken into 1 to 2 inch florets
• 5 to 6 tablespoons extra virgin olive oil
• Salt and pepper
• Dressing (make while the cauliflower is roasting) and putting it all together
• 1/2 cup mayo
• 1 large garlic clove finely minced or put through a garlic press
• 1/2 teaspoon sweet Hungarian paprika
• 1/2 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped parsley
• The roasted cauliflower

1. Spread the cauliflower florets on a large rimmed baking sheet, drizzle with the olive oil and season with a little salt and pepper.
2. Toss around and then roast in a pre heated 425F oven for 25 to 30 minutes, stirring around at the 15 minute mark. You want the cauliflower to be a little browned on the edges.
3. Place the mayo, garlic, paprika, Dijon mustard and anchovy paste in the bowl of a mini food processor and start processing. Slowly drizzle in the 2 tablespoons of olive oil with the machine still running.
4. Place the warm roasted cauliflower in a bowl, toss with the dressing and stir in the chopped parsley. Serve warm or at room temperature.

cauliflower, cauliflower, extra virgin olive oil, salt, dressing, mayo, garlic, sweet hungarian paprika, mustard, anchovy paste, extra virgin olive oil, parsley, cauliflower

Taken from food52.com/recipes/20287-roasted-cauliflower-salad (may not work)