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Roasted Cauliflower Salad

Prep Time
35 min
Yields
12 servings

A flavour-packed salad with roasted cauliflower florets, mixed greens, olives and pine nuts.

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ingredients

2
head cauliflower, cut into medium florets
2
tbsp olive oil
2
tsp kosher salt
1
tsp freshly ground black pepper
½
cup pine nuts
¼
cup pesto
3
tbsp champagne vinegar
6
cups mixed baby arugula, spinach and kale
½
cup pitted Castelvetrano olives, halved
½
cup pitted kalamata olives, halved
½
cup fresh Italian parsley leaves
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directions

Step 1

Preheat the oven to 450ºF.

Step 2

Toss together the cauliflower florets, olive oil, salt and pepper and divide between 2 baking sheets. Roast until the cauliflower is deep golden, 18 to 20 minutes. Allow to cool.

Step 3

Meanwhile, in a dry saute pan over medium heat, toast the pine nuts until lightly toasted, 4 to 5 minutes. Transfer to the baking sheets with the cauliflower.

Step 4

Next, place the pesto and champagne vinegar in a small mason jar. Screw on the lid and shake until well combined.

Step 5

Place the baby greens onto a large platter, top with the cooled cauliflower and pine nuts and then scatter the olives and parsley over the top. Just before serving, drizzle over the dressing and toss.

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