Roasted Cauliflower Salad

Roasted Cauliflower Salad

Roasted cauliflower with an anchovy-caper-olive vinaigrette.

4 servings
Preparation 15 min
Cooking 20 min

330 calories per serving 


10 cups cauliflower, cut into florets   1.6 kg
1/2 cup extra virgin olive oil   125 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
20 black olives, pitted   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, or anchovy fillets, chopped   20 g


  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

Nutrition Facts

per 1 serving (440g)


% DV*

* DV = Daily Value




24 g

36 %

Saturated 3.5 g
+ Trans 0 g

16 %


5 mg


620 mg

26 %


28 g

9 %


8 g

30 %


13 g


9 g

Vitamin A

4 %

Vitamin C

290 %


10 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
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

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Side dishes | Halal | High Fibre | High Iron | Kosher | Bake

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