Roasted Cauliflower Salad with Olives

Prep: 15 minutes; Cook: 20 minutes

Instead 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.


5 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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