Creamy Roasted Cauliflower Salad

This flavorful salad was inspired by one served in Lombardino's restaurant in Madison, Wis. It is hearty enough for a luncheon entrée.

Creamy Roasted Cauliflower Salad


Ingredients List

For Dressing:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Ricotta can be used in this recipe.


  1. Heat oven to 375°F. Place cauliflowerettes in bowl. Sprinkle olive oil over. Sprinkle with salt to taste and toss. Place flowerettes on rimmed baking sheet. Roast 25 minutes or until they start to brown and are tender but still firm. Cool flowerettes and cut in thin vertical slices, top to stem. Transfer to salad bowl. Add onion, artichoke hearts, soppressata, chickpeas, ricotta salata and dressing. Toss carefully. Add croutons and toss again. Refrigerate two hours or longer before serving. If refrigerating several hours or overnight (the salad develops in flavor), add the croutons two hours ahead of serving so they have time to absorb some of the dressing but do not become soggy..

For dressing:

  1. Whisk mayonnaise, sour cream and olive oil in bowl. Add vinegar and whisk. Add remaining ingredients, mixing well.