215 minutes
A unique twist on a cauliflower dish that's bursting with flavor and texture.
Cauliflower, cut into 1-inch pieces
head
tablespoons
Himalayan Pink Salt
to taste
Black Pepper, freshly ground
to taste
cups
Mustard
tablespoons
Dill Pickles, diced
cups
teaspoons
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F. As it warms up, line a baking sheet with aluminum foil or a silicone baking mat. This will prevent the cauliflower from sticking and make cleanup easier.
2. Prepare Cauliflower
Cut the cauliflower into 1-inch pieces. Place the cauliflower pieces in a large bowl and toss them with 1 tablespoon of olive oil. Season generously with pink salt and freshly ground black pepper, ensuring each piece is evenly coated.
3. Roast Cauliflower
Spread the seasoned cauliflower onto the prepared baking sheet in a single layer. This helps the cauliflower roast evenly. Bake in the preheated oven for about 25 minutes, shaking or stirring halfway through to promote even browning. You'll know it's ready when it starts to brown.
4. Prepare Salad
Once the cauliflower is done and has cooled slightly, transfer it to a large bowl. Add ⅓ cup of mayonnaise, 1 tablespoon of mustard, and ¼ cup of diced dill pickles. Mix everything together until well combined.
5. Add Paprika and Chill
Sprinkle 1 teaspoon of paprika over the salad, adding a pop of color and a hint of spice. Mix gently to distribute the paprika evenly throughout the salad. Cover the bowl and place it in the refrigerator to chill for at least 3 hours.
6. Serve
When you're ready to serve, give the salad a final stir and enjoy a unique twist on a cauliflower dish that's bursting with flavor and texture.
Wash and thoroughly dry cauliflower before cooking to avoid steaming and ensure crispiness. Cut florets into uniform sizes for even cooking.
Use a three-step breading process with seasoned flour, egg wash, and a mixture of panko breadcrumbs and grated Parmesan cheese for extra-crispy texture.
Use a thermometer to maintain oil temperature at 350-375°F/175-190°C and fry in batches to avoid overcrowding and soggy cauliflower.
Balance the salad with a mix of textures and flavors, such as crunchy diced celery or pickles, creamy avocado, and sharp red onion or shallots.
Incorporate chopped fresh dill and a splash of pickle brine in your dressing for a bright flavor and a dill pickle twist.
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