Description
A vibrant and nutritious Mediterranean cauliflower salad featuring roasted cauliflower florets tossed with fresh grape tomatoes, cucumbers, olives, artichokes, capers, and a zesty lemon dressing. This salad offers a perfect balance of textures and flavors, ideal as a healthy lunch or a flavorful side dish.
Ingredients
Scale
Roasted Cauliflower:
- 1 head of cauliflower, chopped into florets
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Salad Mix:
- 1 cup grape tomatoes, halved
- 1 cup mini cucumbers, sliced
- 1/2 cup marinated artichokes, chopped
- 1/3 cup green olives, pitted and sliced
- 2 tablespoons capers, drained
- 2 garlic cloves, minced
- 1/2 small red onion, thinly sliced
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
Dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and allow it to fully preheat for even roasting of the cauliflower.
- Prepare and Roast Cauliflower: Chop the cauliflower into bite-sized florets. Toss them with 2 tablespoons of extra-virgin olive oil, salt, and pepper. Spread the florets evenly on a parchment-lined baking sheet. Roast in the preheated oven for 30 minutes until golden and tender, stirring halfway through for even cooking.
- Combine Salad Ingredients: In a large mixing bowl, add grape tomatoes, sliced mini cucumbers, chopped artichokes, sliced green olives, capers, minced garlic, thinly sliced red onion, chili flakes, and chopped fresh parsley. Mix gently to distribute the ingredients evenly.
- Assemble the Salad: Once the cauliflower is roasted and slightly cooled, add it to the bowl with the salad mix. Drizzle with an additional 2 tablespoons of extra-virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. Toss all ingredients gently until well combined and evenly coated with the dressing.
Notes
- For added protein, consider sprinkling feta cheese or toasted pine nuts over the salad.
- This salad can be prepared a few hours ahead; keep refrigerated and add dressing just before serving for best freshness.
- Adjust chili flakes based on your preferred spice level.
- Use fresh lemon juice for the most vibrant dressing flavor.
- Roasted cauliflower can also be grilled for a smoky twist.
