Italian roasted cauliflower salad

Recipe Information

Ingredients

• 1 large head cauliflower

• 1/4 cup olive oil, divided

• 2 cloves garlic, minced

• 1/4 cup flat leaf parsley, chopped

• 16 pitted Gaeta or Kalamata olives, chopped

• 3 tablespoons capers

• 1 1/2 tablespoon fresh lemon juice

• 1/4 teaspoon red pepper flakes

• Salt and black pepper to taste

Directions

• Preheat an oven to 425º F. Line a baking sheet with aluminum foil. Cut off the lower part of cauliflower stem and pull the leaves off the base.

• Slice the cauliflower head into four quarters. Slice each quarter into 6-8 pieces, cutting as many flat surfaces as possible to better caramelize.

• Rinse the florets and dry. Place them in a bowl and drizzle with one tablespoon olive oil. Add the minced garlic cloves and toss together.

• Spread the florets out in an even layer on the baking sheet. Rescue any small cauliflower bits and place in a small bowl. Sprinkle lightly with pepper.

• Roast in the oven for 10 minutes. After 10 minutes, turn. Sprinkle the rescued cauliflower bits onto the baking sheet and place in the oven. Roast for 10-20 minutes or until tender.

• Remove the cauliflower and cool.

• Place the cauliflower in a salad bowl along with the remaining 3 tablespoons of olive oil, chopped olives, capers, parsley, lemon juice and red pepper.

• Combine all ingredients and season with salt and pepper to taste.

• Serve at room temperature.

Nutrition (per serving)

• Calories: 154 cal

• Total fat: 11g

• Saturated fat: 1g

• Monounsaturated fat: 0g

• Cholesterol: 0mg

• Sodium: 350mg

• Potassium: 0g

• Carbohydrate: 14g

• Fiber: 6g

• Protein: 5g