Roasted Cauliflower Salad

20 Reviews
84% would make this recipe again

Roasted cauliflower with a caper-olive vinaigrette.

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Ingredients

??? cauliflower, cut into florets ???
??? extra virgin olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? black olives ???
??? capers ???
??? raisins ???
??? lemon juice, freshly squeezed ???

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 (430 g)

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

Net Carbs

20 g

Protein

8 g

Vitamin A

4 %

Vitamin C

291 %

Calcium

10 %

Iron

20 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 2 ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

20 Reviews (17 with rating only) 84% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

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Anonyme
october 20, 2021 | 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
Anonyme
october 20, 2021 | 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
Anonyme
october 20, 2021 | 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

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