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.
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.
Allow the nuts to cool slightly, then coarsely chop. Add to the cauliflower with all the remaining ingredients. Serve at room temperature.
Drizzle with a little extra olive oil just before serving.
Eat warm or chilled the next day.
Option: Add 1 cup of canneillini or navy beans for some more protein.
I love this Roasted Cauliflower Salad because of how warming it is, thanks to the cinnamon and allspice. It's the perfect winter salad when you're just not in the mood for a crisp, cold salad... Read More