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Italian Roasted Cauliflower Salad

Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil. Healthy, gluten free, vegan, pareve.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 156 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 3 pounds 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 tablespoons capers
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes, or more to taste
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 425 degrees 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.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.
  7. 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.Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.
  8. 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.
  9. Toss gently to combine all ingredients. Season with salt and pepper to taste (I didn't add any salt because the olives and capers are salty, but some might like a touch of salt added to this dish). You can also add more olive oil to taste, if desired.
  10. 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 the way I've described here, it is gluten free, low carb, and heart healthy.

Notes

  • Passover Note: If you're making this for Passover, note that it is difficult to find capers with a kosher for Passover hechsher. If you're worried about the hechsher, substitute 3 more tbsp of chopped olives for the capers.
  • Passover Note:
  • If you're making this for Passover, note that it is difficult to find capers with a kosher for Passover hechsher. If you're worried about the hechsher, substitute 3 more tbsp of chopped olives for the capers.

Nutrition Information

Calories 156kcal (8%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 356mg (15%) Potassium 691mg (20%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 275IU (6%) Vitamin C 114.6mg (127%) Calcium 62mg (6%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 156

% Daily Value*

Calories 156kcal 8%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 356mg 15%
Potassium 691mg 15%
Fiber 5g 20%
Sugar 4g 8%
Vitamin A 275IU 6%
Vitamin C 114.6mg 127%
Calcium 62mg 6%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.