Monday, January 14, 2013

Roasted Cauliflower Salad

Trying to start out 2013 on a healthy note?  Aren't we all!  Thankfully, this roasted cauliflower salad is heart-healthy, easy to make, AND delicious.  The recipe is based on this version by The Shiksa; I personally thought it was too salty with the full amount of olives and capers, so I scaled it back.

{LOVE the roasted cauliflower in this salad!}

I definitely see myself experimenting with this a bit more--maybe next time add sun-dried tomatoes and basil or add feta too.  Either way--it's definitely a great base to start!

{Ready to roast!}

{Mixing the dressing--I forgot to get parsley so it was added later}

{That is the carmelization that you want for this salad!}

Roasted Cauliflower Salad

Makes 4 servings


1 large head of cauliflower, diced into bite-sized pieces
1/4 cup olive oil, divided
2 cloves garlic, minced
1 tablespoon capers
1 1/2 tablespoon lemon juice
1/4 teapsoon chili flakes
1/4 cup parsley, chopped (2 tablespoons dried)
1/2 cup olives, chopped
  1. Preheat oven to 425.
  2. Place cauliflower and garlic in a bowl and drizzle with 1 tablespoon oil.
  3. Spread cauliflower and garlic on a baking sheet.
  4. Roast for 20 minutes or until one side is a dark-golden brown.
  5. While cauliflower is roasted, mix remaining ingredients together in a bowl.
  6. When cauliflower has cooled add it to the dressing mix.
  7. Serve salad at room temperature.
What kind of healthy salads do you like to make to stay on track of your diet?

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