Ingredients for Mediterranean Cauliflower Salad
- 1 large head cauliflower
- Red Bell Pepper
- Fresh Parsley
- Greek Olive
- 2 tablespoons capers (drained)
- Wine Vinegar
- Olive Oil
- Dried Oregano
- Salt And Pepper
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How to Make Mediterranean Cauliflower Salad
- Preheat oven to 400°F (200°C). Cut 1 large head of cauliflower into bite-sized florets.
- Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender-crisp.
- While cauliflower roasts, prepare the remaining ingredients.
- In a large bowl, combine the roasted cauliflower with 1/2 cup Kalamata olives (pitted and halved), 2 tablespoons capers (drained), 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh oregano.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Pour the vinaigrette over the cauliflower mixture and toss gently to combine.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
7g
Carbs
3g