Roasted Cauliflower Salad
Tender cauliflower, olives, red onion, fresh parsley and lemon juice combine to create this roasted cauliflower salad that's packed with flavor and super easy to make.
- 1 head cauliflower cut into small florets
- 3 Tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup pitted Kalamata olives chopped
- ¼ cup red onion diced
- ¼ cup fresh curly parsley chopped
- 2 Tablespoons lemon juice
- 1 large clove garlic minced
- Feta cheese optional
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with the olive oil, dried oregano, salt and pepper until the cauliflower is evenly coated.
Spread the cauliflower out on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
While the cauliflower is roasting, prepare the rest of the salad ingredients. In a medium bowl, combine the chopped Kalamata olives, diced red onion, chopped fresh parsley and garlic.
When the cauliflower is finished roasting, remove it from the oven and let it cool for a few minutes. Add the roasted cauliflower to the bowl with the other salad ingredients and toss everything together. Drizzle lemon juice over the salad and toss again to coat everything evenly.
Serve the salad warm or at room temperature.
Serving: 1/4 recipe (no cheese) | Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 867mg | Potassium: 696mg | Fiber: 6g | Sugar: 6g