Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Recipe

Ingredients for Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

• 1/4 cup oil-packed anchovy fillets, roughly chopped
• Black Olives
• 2 tablespoons capers, roughly chopped
• 1 large head cauliflower, cut into bite-sized florets
• Red Bell Pepper
• Garlic Cloves
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 5 tablespoons olive oil
• Red Wine Vinegar

How to Make Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad

1. Preheat oven to 425°F (220°C).
2. Cut 1 large head of cauliflower into bite-sized florets. Halve 1 red bell pepper and 1 green bell pepper; remove seeds and chop into 1-inch pieces. Mince 2 cloves of garlic.
3. In a large bowl, toss cauliflower, peppers, and garlic with 2 tablespoons of olive oil. Season generously with freshly ground black pepper and 1 teaspoon of dried Italian herbs (such as oregano, basil, and thyme). Add 1/2 teaspoon salt (or to taste, considering the saltiness of the anchovies, olives, and capers).
4. Spread the mixture in a single layer on a large baking sheet. Roast for 20-25 minutes, or until cauliflower is tender and slightly browned.
5. Let the roasted vegetables cool to room temperature (about 20 minutes).
6. While the vegetables cool, roughly chop 1/4 cup oil-packed anchovy fillets, 1/2 cup Kalamata olives, and 2 tablespoons of capers.
7. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, and 1/4 teaspoon of salt (or to taste).
8. Add the chopped anchovies, olives, and capers to the cooled roasted vegetables. Pour the oil and vinegar dressing over the salad and gently toss to combine.