Roasted Cauliflower Salad with Olives

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.