Description
A cozy, bright salad featuring roasted cauliflower mixed with flavorful dressing, olives, and feta, perfect for potlucks or family dinners.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-size florets (about 6 cups)
- 2 tablespoons olive oil (extra virgin if available)
- Salt and black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 garlic clove, minced
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1 teaspoon red wine vinegar or white wine vinegar
- 1/2 teaspoon honey or maple syrup (optional)
- 1/3 cup pitted Kalamata or black olives, halved
- 1/3 cup crumbled feta cheese (or dairy-free feta for vegan)
- 2 tablespoons chopped fresh parsley (or dill)
- 2 tablespoons toasted pine nuts or chopped toasted almonds (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper.
- Spread cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until golden and tender.
- While roasting, whisk together olive oil, lemon juice, garlic, oregano, vinegar, honey (if using), salt, and pepper in a bowl.
- Remove cauliflower from the oven and place in a large bowl. Pour the dressing over and toss gently.
- Add olives, crumbled feta, and half the parsley; toss lightly and let sit at room temperature for at least 20-30 minutes to marinate.
- Before serving, sprinkle with remaining parsley and toasted nuts if using. Adjust seasoning if needed.
Notes
Use unsalted olives or rinse salty ones briefly. If feta is salty, reduce added salt to the dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg