Hope everyone has fun plans for the weekend! We’re hosting a BBQ tomorrow and I have to admit, I only have about half the menu planned. Very unlike me, I know. I’m stuck on the sides…I have no clue what I want to make!
This salad recently made an appearance on our table. Hmmm. It may just have to show up again.
This is a good one, people…try it soon!
Italian Roasted Cauliflower Salad
slightly adapted from The Shiksa in the Kitchen
1 large head cauliflower
1/3 cup extra virgin olive oil, divided
3 cloves garlic, chopped
1/4 cup chopped fresh parsley
20 pitted Kalamata olives, chopped
3 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
Preheat oven to 425 degrees. Line a baking sheet with foil. Peel leaves off bottom of cauliflower and cut off lower part of stem. Cut cauliflower into large chunks.
Place florets in a bowl and add 2 tablespoons oil. Add garlic and toss until ingredients are evenly distributed. Spread evenly on baking sheet and sprinkle with salt and pepper. Let roast for 10 minutes, turn pieces, and roast another 10-20 minutes until caramelized. Remove and let cool.
Put florets in serving bowl and add remaining oil, parsley, olives, capers, lemon juice and red pepper flakes. Toss and season according to taste. Add more oil if need be. Serve at room temperature.