var_dump($adSection);

Roasted Cauliflower Salad

19 Reviews
83% would make this recipe again

Roasted cauliflower with a caper-olive vinaigrette.

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

Ingredients

5 cups cauliflower, cut into florets 800 g
1/4 cup extra virgin olive oil 65 mL
10 black olives 4 tbsp
2 1/4 tsp capers 7 g
1 1/2 tbsp raisins 16 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
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 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 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 and the lemon juice. Pour it into the salad bowl, toss to combine, then serve.

Nutrition Facts Table

per 1 Serving (430g)

Amount

% Daily Value

Calories

320

Fat

23 g

36 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

430 mg

18 %

Carbohydrate

28 g

9 %

Fibre

8 g

30 %

Sugars

13 g

Protein

8 g

Vitamin A

4 %

Vitamin C

291 %

Calcium

10 %

Iron

20 %

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, Zinc
Good source of  :
Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2
Excellent source of  :
Fibre, Folacin, 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
Fats 4 ½

Leave a review

You have to be logged in to leave a review

Members' Reviews

19 Reviews (16 with rating only ) 83% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
DiGiacomo
january 30, 2012 | I would make this recipe again

We loved this recipe! I added about 50% more each of the capers and olives and used green instead of black olives. This will be a staple in our household from now on.

Useful 0
CAVALLI
may 17, 2010 | I would make this recipe again

Excellent recipe. I did not have dried raisins so used dried cranberries instead (worked great). Another time, I repaced the black olives with kalamata olives (for more flavour).

Useful 0
strivingveg
april 08, 2009 | I would make this recipe again

Good way to use cauliflower. We couldn't find capers in our town, you might need to be in a big city to get them. This was a nice warm salad that would be a great accompaniment to any dinner.

Useful 0

This recipe is in the following categories

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

Top Reviews

View All Reviews
DiGiacomo
january 30, 2012 | I would make this recipe again

We loved this recipe! I added about 50% more each of the capers and olives and used green instead of black olives. This will be a staple in our household from now on.

Useful 0
CAVALLI
may 17, 2010 | I would make this recipe again

Excellent recipe. I did not have dried raisins so used dried cranberries instead (worked great). Another time, I repaced the black olives with kalamata olives (for more flavour).

Useful 0
strivingveg
april 08, 2009 | I would make this recipe again

Good way to use cauliflower. We couldn't find capers in our town, you might need to be in a big city to get them. This was a nice warm salad that would be a great accompaniment to any dinner.

Useful 0