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Roasted Cauliflower Salad with Olives

Yield 5 servings (serving size: about 1 cup)
Prep: 15 minutes; Cook: 20 minutesInstead of camouflaging cauliflower with a cheese sauce, enjoy the subtle sweetness and mellow flavor of roasted cauliflower. Toss it with a light vinaigrette and tangy kalamata olives, and you'll have a salad everybody loves.


  • 1 large head cauliflower, cut into bite-sized florets (about 6 1/2 cups)
  • Olive oil-flavored cooking spray
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 1/3 cup finely chopped pitted kalamata olives
  • 2 tablespoons coarsely chopped fresh parsley

Nutrition Information

  • calories 84
  • fat 5.3 g
  • satfat 0.7 g
  • protein 2.8 g
  • carbohydrate 8.1 g
  • fiber 3.4 g
  • iron 0.8 mg
  • sodium 418 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray. Bake at 450° for 20 minutes or until tender and lightly browned, stirring after 10 minutes.

  3. While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat. Serve warm or at room temperature.

Oxmoor House Healthy Eating Collection