{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
Ingredients
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
- Preheat oven to 425.
- Place cauliflower and garlic in a bowl and drizzle with 1 tablespoon oil.
- Spread cauliflower and garlic on a baking sheet.
- Roast for 20 minutes or until one side is a dark-golden brown.
- While cauliflower is roasted, mix remaining ingredients together in a bowl.
- When cauliflower has cooled add it to the dressing mix.
- 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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