📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted cauliflower.
2. Wash and chop one large head of cauliflower into florets. Aim for roughly 1-inch pieces. Don't stress too much about uniform sizes; rustic is good!
3. Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in the large bowl. Make sure every floret is lightly coated; this step is key for even roasting.
4. Spread the cauliflower in a single layer on a baking sheet. Overcrowding can lead to steaming instead of roasting. Trust me, you want that delicious roasty goodness!
5. Roast the cauliflower for 20-25 minutes, or until it's tender and slightly browned. Keep a close eye on it to make sure it doesn't burn. Every oven's a little different, you know?
6. While the cauliflower is roasting, toast your nuts and seeds! In a dry skillet over medium heat, toast 1/2 cup of mixed nuts (I like walnuts and almonds) and 1/4 cup of pumpkin seeds for about 5-7 minutes, or until fragrant and lightly browned. Watch them carefully; they can go from perfect to burnt in a flash!
7. Once the cauliflower is done, let it cool slightly. Then, using a food processor or blender, pulse the cauliflower until it resembles rice. Don't over-process it—you still want some texture.
8. In a large bowl, combine the roasted cauliflower rice, toasted nuts and seeds, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped red onion. If you're feeling fancy, add some crumbled feta cheese at this stage.
9. Now for the amazing lemon-herb dressing: Whisk together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh mint, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
10. Pour the dressing over the cauliflower rice salad and toss gently to coat. Make sure everything is evenly dressed; nobody likes a dry salad.
11. Serve immediately or chill for later! Enjoy your amazing and incredibly tasty roasted cauliflower rice salad! Maybe add a glass of wine? Just a thought...