Roast cauliflower, shallots, garlic and bread together to form the base of this filling salad. Dress it all with a lemon and anchovy dressing and finish everything off with shaved Manchego cheese and truffle oil.

Yield: Serves 12.



  • 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


  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.
Nutritional analysis per serving:

358 calories, 21.5 g fat, 8.8 g protein, 34.4 g carbohydrate, 3 g fibre, 674 mg sodium

*Ingredient not included in nutritional analysis.