Roasted Cauliflower Salad With Olives And Capers
Ingredients
- 1 head of cauliflower, chopped into florets
- 4 tbs high quality olive oil (I used Copper Hill's Koroneiki Olive Oil)
- 2 cloves of garlic, minced
- 2 tbs capers
- 15 kalamata olives, diced
- 1/3 cup diced green onions
- Juice from 1 meyer lemon
- Spring mix
- Freshly cracked black pepper, to top
Instructions
- Preheat your oven to 425 degrees.
- Line a baking sheet with aluminum foil.
- Remove the stem from your cauliflower and chop up into florets.
- Mince your garlic and add into a medium sized mixing bowl with your cauliflower florets.
- Add in two tablespoons of your olive oil and massage with mixture with your hands until the cauliflower is completely coated and the garlic is also distributed evenly throughout.
- Lay the cauliflower out flat onto your aluminum foil lined baking sheet, and pop into the oven for 10 minutes. Once ten minutes has gone by, remove the cauliflower from the oven and flip each piece. Put the pan back into the oven for 10-15 minutes or until your cauliflower is fork tender and lightly golden brown on the edges.
- While your cauliflower is baking, prepare your other ingredients. Chop up your olives and your green onions, juice your lemon, and measure our your capers.
- When the cauliflower is cool enough to handle, put it back into your mixing bowl with your other ingredients and using your hands mix together. Top with the remaining 2 tbs of olive oil and mix again.
- Serve over a bed of spring mix and top with freshly cracked pepper.
