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.

Yield: 5 servings (serving size: about 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 84
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Protein: 2.8g
  • Carbohydrate: 8.1g
  • Fiber: 3.4g
  • Iron: 0.8mg
  • Sodium: 418mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
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