Herbed Cauliflower Salad with Balsamic Vinaigrette

• 1 Cauliflower - cut into medium sizes florets, roasted or boiled.
• 1 Red onion - finely diced
• 2/3 cup dried cranberries (or raisins)
• A few handfuls of chopped herbs from your box; parsley, coriander, mint.
• S&P

• 2 tablespoons honey or brown sugar
• 1 tablespoon wholegrain mustard (can use Dijon too)
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil, or any oil in your pantry
• S&P

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1. Cut your cauliflower in bite size florets. We recommend to roast it, with oil, salt & pepper, but we understand your oven might be full with other goodness at the moment! So you can always boil it 'al dente'. Careful not to overcook it. You can roast/boil it the day before and store in the fridge when you are ready to assemble.
2. In a bowl, add the cooked cauliflower florets, finely diced red onion, cranberries, and chopped herbs. Season with salt & pepper.
3. Add some of your balsamic vinaigrette and toss. Check taste for seasoning. Maybe it needs more vinaigrette.
4. Plate in a salad dish and enjoy!