Roasted Cauliflower Salad
Roasted Cauliflower Salad with Almonds, Olives & Feta is a vibrant and satisfying dish that combines smoky roasted cauliflower, crunchy almonds, briny olives, and creamy feta cheese. It’s not only bursting with bold Mediterranean flavors but also incredibly versatile. Serve it as a side dish for your favorite meals or enjoy it as a light yet filling main course. If you’re looking for a salad that’s packed with texture, flavor, and wholesome ingredients, this is the recipe for you. Even if cauliflower isn’t your favorite vegetable, roasting transforms it into a nutty, caramelized delight that pairs beautifully with the other ingredients. Not a fan of feta or olives? Don’t worry, it’s easy to customize while keeping the dish undeniably delicious.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Small bowl or jar with a lid
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork
- Large serving platter or bowl
Ingredients
- Cauliflower: The star of the salad roasted to perfection.
- Olive oil: Used for roasting and making the dressing.
- Sliced almonds: Add a delightful crunch and nutty flavor.
- Olives: Briny and flavorful such as Kalamata or green olives.
- Feta cheese: For creaminess and a tangy finish.
- Fresh parsley: Adds a burst of freshness and color.
- Lemon juice: Brightens up the dish with its zesty tang.
- Garlic: Infuses the dressing with a savory depth.
- Salt and pepper: To enhance the natural flavors.
Instructions
- Prepare the Cauliflower:
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into bite-sized florets.
- Toss the florets with 2 tablespoons of olive oil, salt, and pepper in a large mixing bowl.
- Spread the cauliflower evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Toast the Almonds: