Ingredients

• 1 head cauliflower, cut into bite size pieces Ingredients
• 5 tbsp extra-virgin olive oil Ingredients
• 1/2 cup pecans, chopped Ingredients
• 1/3 cup fresh flat-leaf parsley, chopped Ingredients
• 1/3 cup dried unsulfured cranberries Ingredients
• 1/2 cup chopped celery Ingredients
• 1/4 tsp ground cinnamon DRESSING
• 1/4 tsp ground allspice DRESSING
• 1.5 tbsp apple cider vinegar DRESSING
• 1 tbsp maple syrup DRESSING
• 1 tsp sea salt DRESSING
• 1/4 cup extra virgin olive oil DRESSING

Instructions

1. Preheat oven to 350F degrees.
2. Mix cauliflower with olive oil and sea salt. Spread out on a roasting pan or cookie sheet. Bake on top oven rack for 25 minutes or until fork tender and golden brown. Transfer to a large mixing bowl and set aside to cool.
3. Decrease temperature of oven to 325 F degrees. Spread pecans on to a baking sheet lined with parchment paper and roast for 10-15 minutes.
4. Allow the nuts to cool slightly, then coarsely chop. Combine salad dressing ingredients in a small bowl. Add to the cauliflower with all the remaining ingredients. Serve at room temperature.
5. Drizzle with a little extra olive oil just before serving.