Roasted Cauliflower Salad

Cauliflower is one of my favourite vegetables and after many years of trying cooking/frying/baking with it I wanna share with you my favourite cauliflower recipe that I ever came across. Apart from cauliflower it includes some of my favourite ingredients – olives, anchovies and capers – and generally has a great Mediterranean flavour to it. And with its combination of ingredients it is basically the Pizza Napoletana of salads. Maybe that’s why I like it so much. And while many of the recipes here are some of my old time favourites or recipes I grew up with, this one I came across rather recently because I was specifically looking for meals where cauliflower is not demoted to a mere side.

Also, I’m realizing I should stop to use the word ‘favourite’ when speaking about food, because my list of favourite foods and recipes is absurdly long that it has long lost any meaning. Just assume that everything on this website is a favourite of mine. 

Roasted Cauliflower Salad

• Author: Adriana
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 2 1x
• Category: Salads
• Cuisine: Mediterranean

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Description

Roasted Cauliflower Salad – it’s basically the Pizza Napoletana of Salads.

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Ingredients

Scale 1x2x3x

1 cauliflower head

3 tbsp olive oil

2 cloves garlic, finely chopped

4 tbsp olive oil

1 tbsp chopped flat leaf parsley

9 Kalamata olives, pitted and chopped into quarters

4 canned anchovy filets, cut into small pieces

3 tbsp capers

1 tbsp lemon juice

8 cherry tomatoes, chopped into quarters

Red pepper flakes to taste

Salt and pepper to taste

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Instructions

Wash the cauliflower head and cut off the lower part of the stem. Then cut the cauliflower into flat pieces, roughly as long as your thumb. I usually cut off the individual florets and cut them in 2-3 cm wide slices.

In a large bowl, prepare 3 tablespoons of olive oil and mix it with one finely chopped garlic glove. Add the cauliflower pieces and toss well until everything is coated with olive oil and garlic.

Spread the cauliflower evenly onto a baking sheet and place it in the preheated oven set to 200° C and let it roast for 20-30 minutes. Halfway through, flip the individual cauliflower slices with a spoon. When the cauliflower is tender remove the baking sheet from the oven.

While the cauliflower cools, add 4 tablespoons of olive oil into a salad bowl, together with the chopped parsley, chopped olives, anchovies, lemon juice, tomatoes and pepper flakes. Toss all ingredients to combine. Add salt and pepper to your liking.

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Notes

Prep time: 10mins, Cook time: 30mins

Difficulty: Easy

Serves: 2

Keywords: cauliflower, salad, mediterranean, italian, olives