Smoky Cauliflower Almond Salad

Normally, I roast cauliflower in large wedges with as many flat sides as possible.  The more contact with the pan,  the more browning and flavor.  But a tasty little salad at Area Four in Cambridge gave me another idea.  Their cauliflower is cut into small florets.  It has occasional charred edges, but retains a bit of its raw crunchiness.  It would be lacking in flavor if it wasn't for the smoky paprika vinaigrette.  It gives this technically vegan dish such husky depth and intensity, that I find it as satisfying as chorizo on a cold winter day.


For the salad:
1 head of cauliflower, broken down into small florets
1/4 cup olive oil
1/4 cup thinly sliced scallions
1/3 cup roasted almonds, coarsely chopped
1/4 cup chopped flat leaf parsley
Salt and pepper to taste

For the dressing:
1 Tbsp red wine vinegar
1/2 tsp dijon mustard
4 Tbsp olive oil
1 tsp smoky Spanish paprika (Pimentón de la Vera)

Salad procedure:

1. Preheat the oven to 500F and set the oven rack on the lowest setting.
2. Spread cauliflower florets in a single layer on a large baking sheet, drizzle with olive oil and season with salt and pepper.  Toss to distribute oil and seasoning evenly and spread in an even layer.
3. Place the baking dish in the oven and cook until slightly charred, 10-15 minutes.  Let cool to warm.
4. Place cauliflower in a large bowl and add scallions, almonds, and parsley.

Dressing procedure:

1. In a small bowl combine vinegar and mustard.  Whisk with a fork until combined.  Gradually add oil whisking constantly.  Whisk in paprika.
2. Pour dressing oven the salad, season with salt and pepper and mix well.  Taste and adjust seasoning with more salt, vinegar, and paprika as necessary.  Can be served warm or cold.