Roasted Cauliflower Salad

35 Reviews
71% would make this recipe again

Roasted cauliflower with an anchovy-caper-olive vinaigrette.

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


10 cups cauliflower, cut into florets 1.6 kg
1/2 cup extra virgin olive oil 125 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
20 black olives, pitted 1/2 cup
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

per 1 serving (440 g)


% Daily Value




24 g

36 %

Saturated 3.3 g
+ Trans 0 g

16 %


0 mg


610 mg

26 %


28 g

9 %


8 g

30 %


13 g

Net Carbs

20 g


9 g

Vitamin A

4 %

Vitamin C

292 %


11 %


21 %


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


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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35 Reviews (35 with rating only) 71% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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