Roasted Cauliflower Salad
This Mediterranean-inspired salad is packed with nutrition and flavour, and satisfying enough to be a light main course. It’s also incredibly versatile. Make it more filling by adding chickpeas or couscous, or give it a lighter twist by serving it on a bed of fresh spinach leaves or mixed greens. Either way, it’s sure to satisfy your taste buds.
Ingredients
1 medium head of cauliflower, cut into florets
1 red bell pepper, diced
1 cucumber, diced
1/4 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, pitted and halved
1/4 cup red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C).
Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown.
While the cauliflower is roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
In a large mixing bowl, combine the roasted cauliflower, diced red bell pepper, diced cucumber, sun-dried tomatoes, Kalamata olives, red onion, parsley, and mint.
Pour the lemon vinaigrette over the salad and toss until everything is evenly coated.
