ROASTED CAULIFLOWER AND BREAD SALAD

Ingredients

• 8 cups cauliflower florets (1 inch)
• 8 cups French bread cubes or baguette cubes (1 inch)
• 1 cup quartered shallots
• 1/2 cup chopped yellow bell pepper (1 inch)
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1 tsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup fresh lemon juice
• 2 tbsp red wine vinegar
• 2 tbsp finely chopped red onion
• 1 tbsp chopped anchovies
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup shaved Manchego cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp truffle oil, optional

Directions

1. Preheat oven to 425ºF.
2. Combine cauliflower, bread cubes, shallots, yellow pepper, 1/2 cup olive oil, garlic, thyme, 1 tsp salt and 1/2 tsp pepper in a large bowl; toss until coated.
3. Place cauliflower mixture in a single layer in two large rimmed baking sheets.
4. Bake, stirring cauliflower mixture and switching position of pans after 20 minutes, until cauliflower is tender and lightly browned, about 35 - 40 minutes.
5. Cool to room temperature in pans on racks.
6. To prepare dressing, whisk together lemon juice, vinegar, red onion, anchovies, red pepper flakes, 1/2 tsp salt and 1/2 tsp pepper until combined. Gradually whisk in 1/2 cup olive oil until blended.
7. Transfer cauliflower mixture to a large bowl.
8. Add dressing and toss to combine. Top with cheese and sprinkle with parsley. Drizzle with truffle oil. Serve immediately.