Italian Roasted Cauliflower Salad

I went through a period where I really made an effort to make sure we had at least one vegetarian meal each week, but that fizzled out. I have posted a few cauliflower recipes in this blog when I was making more vegetarian recipes and remember liking them a lot. So when I came across this recipe yesterday, I got pretty excited and didn't even think about the fact that it was a vegetarian meal!

This recipe was packed with way more flavor than I was expecting! When I took a taste-test bite before dinner, I was pleasantly surprised. I knew all of the ingredients were each good on their own, but all combined was really delicious! You could really taste the roasted flavor in the cauliflower, which added a lot to the recipe. The recipe only lists 1/4 tsp red pepper flakes in the ingredients, but I ended up tripling that, which I am so happy that I did. It wasn't overpowering, but just enough to feel the heat a little and add a delicious flavor!

When you make this dish, definitely take a look at the website where I got this recipe from (listed below). She posted a great step-by-step photo guide as she went through the recipe. Very helpful, especially if you have never cut up a head of cauliflower before. 

Enjoy!

Italian Roasted Cauliflower Salad

Cook time: 30 minutes  Total time: 35 minutes  Yield: 6 servings

1 large head (3 lbs) cauliflower

1/4 cup olive oil, divided

2 cloves garlic, minced

1/4 cup chopped flat leaf parsley

16 pitted Gaeta or Kalamata olives, chopped

3 tbsp capers

1 1/2 tbsp fresh lemon juice

1/4 tsp red pepper flakes, or more to taste

Salt and pepper to taste

1. Place a rack in the center of your oven and preheat to 425°F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem.

2. Cut the head of cauliflower into four quarters.

3. Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret - the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor - those golden, sugary juices take this veggie from good to amazing.

4. Give all the florets a thorough rinse in a colander. Shake them dry.

5. Place the florets in a large bowl and drizzle them with 1 tbsp olive oil. Add the minced garlic florets to the bowl. Toss the cauliflower florets till they're coated with olive oil and minced garlic.

6. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. Sprinkle the cauliflower florets lightly with pepper.

7. Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients - chop the parsley, juice the lemon, etc.

8. After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it's ready you will be able to pierce it easily with a fork.

9. Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.

10. Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care.

11. Toss gently to combine all ingredients. Season with salt and pepper to taste. You can also add more olive oil to taste, if desired.

12. Serve salad at room temperature. Italians like to serve this salad with warm freshly baked bread and copious amounts of olive oil. Served on its own, it is gluten free, low carb, and heart healthy.