Warm Roasted Cauliflower Salad
Warm Roasted Cauliflower Salad is a vibrant and flavorful salad that combines roasted cauliflower's nutty, caramelized goodness with pantry ingredients and a few fresh ingredients. Great as a side dish for dinner or a satisfying lunch, this cauliflower salad is a delicious way to enjoy this healthful vegetable!
Servings: 4 -6
Ingredients
- 1 large head cauliflower separated into florets
- 1/3 cup extra-virgin olive oil or as needed, divided
- Salt and freshly ground black pepper to taste
- 1/2 small red onion coarsely chopped
- 3 cloves garlic minced
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano or 1 tablespoon dried, loosely packed
- 1 can (15-ounce) chickpeas drained and rinsed
- 1 jar (12-ounce) roasted red bell peppers drained and thinly sliced
- 5 sundried tomatoes in oil coarsely chopped (1/4 cup)
- 1/2 cup pitted and halved Kalamata olives
- 3 tablespoons capers drained
- 1 teaspoon crushed red pepper flakes or to taste and tolerance
- 1/4 cup red wine vinegar or to taste
Instructions
- Preheat oven to 400 degrees.
- Toss cauliflower with 2 tablespoons olive oil and season to taste with salt and black pepper. Place on a baking sheet and roast for 25-30 minutes, stirring once or twice. The cauliflower should be nicely browned in places and just tender.
- Meanwhile, combine the other ingredients except for the olive oil in a large bowl.
- When the cauliflower is finished, fold it into the other ingredients, drizzle with remaining olive oil, and serve immediately.
- Garnish with fresh oregano leaves or chopped fresh parsley.
Notes
TIP:
- Make sure all your ingredients are at room temperature so that the cauliflower does not cool too quickly before serving.
Nutrition
Serving: 6 | Calories: 268kcal | Carbohydrates: 17g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 521mg | Potassium: 815mg | Fiber: 7g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 117mg | Calcium: 120mg | Iron: 3mg