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Roasted Cauliflower Salad

29 Reviews
76% would make this recipe again

Roasted cauliflower with an anchovy-caper-olive vinaigrette.

Preparation : 15 min Cooking : 20 min
330 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher

Ingredients

10 cups cauliflower, cut into florets 1.6 kg
1/2 cup extra virgin olive oil 125 mL
20 black olives 8 tbsp
1 1/2 tbsp capers 14 g
3 tbsp raisins 30 g
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
4 tsp anchovy paste 20 g
salt [optional]
ground pepper to taste [optional]

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the cauliflower. Cut into equal-size florets. In a large bowl, toss the florets with half of the oil, salt and pepper then spread them on a large baking dish or sheet. Bake about 20 min until golden and tender-crisp. Let cool down a few minutes.
  3. Cut the florets into bite-size pieces (about 1,5 cm) and place them in a salad bowl. Pitt and quarter the olives, then add them to the bowl. Add the capers and raisins.
  4. In a small bowl, whisk together the remaining oil, lemon juice, and anchovy paste. Pour it into the salad bowl, toss to combine, then serve.

Nutrition Facts Table

per 1 Serving (440g)

Amount

% Daily Value

Calories

330

Fat

24 g

36 %

Saturated 3.3 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

620 mg

26 %

Carbohydrate

28 g

9 %

Fibre

8 g

30 %

Sugars

13 g

Protein

9 g

Vitamin A

4 %

Vitamin C

292 %

Calcium

11 %

Iron

21 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 7 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Copper, Selenium, Zinc
Good source of  :
Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 2 ½
Meat and Alternatives 0
Fats 4 ½

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Members' Reviews

29 Reviews (29 with rating only ) 76% would make this recipe again

This recipe is in the following categories

Vegetables | First courses/Appetizers | Side dishes | Salads | Kosher | High Iron | High Fibre | Halal | Bake