Whole Roasted Cauliflower

Ingredients

• 1 medium to large DOLE® Cauliflower, leaves discarded
• 2 tablespoons olive oil
• ½ teaspoon salt
• Olive oil and vinegar dressing
• 6 cups DOLE® Spring Mix

Directions

1. Preheat oven to 425°F. Fill large saucepan 2/3 full with salted water and bring to a boil. Submerge cauliflower into water, blanching 2 minutes. Drain and transfer the cauliflower to baking pan, lined with foil and pat dry.
2. Combine olive oil, coriander, sumac and salt in small bowl. Brush over surface of the cauliflower. Roast 50 minutes or until knife easily slides into the center of the cauliflower.
3. Transfer cauliflower to a serving platter surrounded by spring mix. Drizzle olive oil and vinegar dressing over the cauliflower and spring mix.