Italian Cauliflower Salad

1 Reviews
100% would make this recipe again

Roasted cauliflower with arugula and anchovy-caper-olive vinaigrette.

Preparation : 15 min Cooking : 20 min
180 calories/serving


4 cups cauliflower, cut into florets 650 g
4 tbsp extra virgin olive oil 60 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 1/2 tbsp capers 24 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tsp anchovy paste, or anchovy fillets, chopped 10 g
4 cups baby arugula 80 g
1/4 cup pine nuts 30 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. Add the capers, arugula and pine nuts to the bowl.
  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 (200 g)


% Daily Value




15 g

23 %

Saturated 2.1 g
+ Trans 0 g

11 %


0 mg


320 mg

13 %


11 g

4 %


4 g

15 %


4 g

Net Carbs

7 g


5 g

Vitamin A

10 %

Vitamin C

122 %


6 %


10 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Meat and Alternatives 0
Fats 3

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1 Reviews (1 with rating only) 100% would make this recipe again

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