Roasted Cauliflower Salad w/ Chevre Vinaigrette & Crunchy Breadcrumbs

When the vibe says fall but the weather says summer, this is the salad you want for dinner: hearty roasted cauliflower, tons of herbs and savory crunchy nuts plus a dressing you’re going to want to double so you can slather it on everything. The finishing touch? Anchovy breadcrumbs – your new BFF.




  • 1 cup sourdough or ciabatta breadcrumbs
  • 1-2 canned anchovies, mashed with a fork
  • 1 clove garlic, grated on a microplane
  • 4 tbs olive oil


  1. Preheat oven to 450°F. Toss cauliflower with olive oil and salt and pepper to taste. Roast in a single layer until tender and beginning to caramelize. Set aside to cool slightly.
  2. Toss the breadcrumbs with olive oil, garlic & anchovies. Bake at 450°F until toasted and crisp. Set aside to cool.
  3. Combine the dressing ingredients in a bowl and whisk or stir with a fork until smooth.
  4. To serve, place the cauliflower on a serving platter, drizzle with the dressing, then top with scallions, herbs, and breadcrumbs.

Recipe by Elizabeth Winslow, Photography by Casey Woods.

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