If you are one of the many people who don’t like cauliflower, I challenge you to try it this way before saying otherwise. This roasted cauliflower salad is tart, tangy, briney, and utterly delicious. While I usually roast the cauliflower until golden brown during the winter months, to cut back on oven use, I actually sautéed it this time.
On it’s own, roasted cauliflower (or sautéed) until golden brown with a little olive oil and salt is one of my favorite veggies, but the addition of lemon, capers, and olives makes this salad delectable. It’s great for parties because it can be made ahead of time and served hot, cold, or at room temperature. Either way is delicious!
Note*** This makes a lot of salad, so I usually make a batch and keep it in the fridge for lunch during the week, or you can make this for a crowd.
Roasted Cauliflower Salad Ingredients:
- 1 head of cauliflower
- ½ tsp kosher salt
- 4 tbs olive oil
- 10 kalamata olives
- 2 tbs capers
- 2 tbs caper brine (the juice in the caper jar)
- 4 tbs fresh chopped parsley
- Juice of one lemon
- Pinch of red pepper flakes (optional)
- Parmesan cheese for garnish (optional)
Chop the cauliflower up into bite sized pieces, then sauté in the olive oil until soft and golden brown (about 5-10 minutes) and season with salt and red pepper flakes if you’re using them.
In a separate bowl, add in the lemon juice, caper brine, and chopped parsley. Chop the olives and capers so that they can be easily distributed throughout the salad, and add into the lemon juice mixture, combining everything.
Next, add in the cooked cauliflower and stir everything together so the cauliflower is evenly coated. Garnish with grated parmesan cheese if you’d like, or serve this roasted cauliflower salad as is. Enjoy!
