Greek Cauliflower Salad
User Reviews
4.9
45 reviews
Excellent
Greek Cauliflower Salad
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Cauliflower Salad is tossed in an easy Greek dressing for a flavorful meal that will leave you craving more! It's the perfect make-ahead meal, if you need a packed lunch or salad to bring to a party.
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Ingredients
- 2 pounds cauliflower , cut into bite-sized florets
- 1/4 cup extra virgin olive oil , divided
- salt
- 2 tablespoons red wine vinegar
- 1 garlic clove , minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/2 red onion , diced (about 1 cup)
- 12 ounces cherry tomatoes , sliced in half (about 2 cups)
- 8 ounces cucumber , diced (about 2 cups)
- 4 ounces feta cheese , crumbled (optional)
- 1/2 cup pitted olives , sliced (optional)
Instructions
- Preheat the oven to 400ºF. Arrange the cauliflower on a large rimmed baking sheet and drizzle it with 2 tablespoons of olive oil. Toss well to coat the cauliflower evenly, then spread it out in an even layer and season with a 1/4 teaspoon of salt. Place the pan in the oven to roast until the cauliflower is fork-tender, about 20 minutes.
- While the cauliflower is cooking, add the remaining 2 tablespoons of olive oil to a large mixing bowl, along with the vinegar, garlic, oregano, black pepper, and a 1/2 teaspoon of salt. Mix well.
- Add the diced veggies to the bowl as you chop them, starting with the red onion so it will have time to marinate in the dressing and mellow in flavor. Add in the cherry tomatoes and cucumber next, stirring each time so the veggies can start picking up the flavor of the dressing.
- When the cauliflower is tender, let it cool for 10 minutes on the pan, then add it to the bowl of dressing and veggies. Toss well to coat, and add in any optional toppings you love, like the olives and feta cheese. (For a dairy-free dish, simply omit the cheese.) You can serve this right away, or place it in the fridge to chill until you're ready to eat. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
- Nutrition information is for 1/4 of this recipe, assuming you split it into 4 servings. This information includes the optional olives and feta cheese toppings, and is just an estimate, not a guarantee.
- For a more filling vegan dish, omit the cheese and add a can of drained & rinsed chickpeas instead.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
25mg
(8%)
Sodium
659mg
(27%)
Potassium
993mg
(28%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
644IU
(13%)
Vitamin C
132mg
(147%)
Calcium
221mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 25mg | 8% |
| Sodium | 659mg | 27% |
| Potassium | 993mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 132mg | 147% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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