Ingredients
Servings 6
- 3 lbs cauliflower
- ¼ cup olive oil divided
- 2 cloves garlic minced
- ¼ cup chopped flat leaf parsley
- 16 pitted olives chopped
- 1 ½ tbsp fresh lemon juice
- ¼ tsp red pepper flakes or more to taste
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Roasted Cauliflower Salad
Amount per Serving
Calories
155
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
238
mg
10
%
Potassium
706
mg
20
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
278
IU
6
%
Vitamin C
114
mg
138
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
- Place the florets in a large bowl and drizzle them with 1 tablespoon olive oil. Add the minced garlic to the bowl. Toss the cauliflower florets till they’re coated with olive oil and minced garlic.
- Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. Sprinkle the cauliflower florets lightly with pepper.
- Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients—chop the parsley, juice the lemon, etc.
- After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it’s ready you will be able to pierce it easily with a fork.
- Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.
- Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care.
- Toss gently to combine all ingredients. Season with salt and pepper to taste (I didn’t add any salt because the olives and capers are salty, but some might like a touch of salt added to this dish). You can also add more olive oil to taste, if desired.
- Serve salad at room temperature. Serve with warm freshly baked bread and copious amounts of olive oil.
