Description
This roasted cauliflower salad is dressed with briny olives, golden raisins, and lemon garlic dressing, making it a flavorful and colorful dish perfect for any occasion.
Ingredients
- 1 head cauliflower, cut into florets (about 4–5 cups)
- 1/2 cup olives, sliced (kalamata or green olives; pit removed)
- 1/2 cup golden raisins
- 2 tablespoons olive oil, plus extra for drizzling if desired
- 1 lemon, juiced (about 2–3 tablespoons)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder in a pinch)
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (cilantro or mint can be used instead)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
- Toss cauliflower florets with 2 tablespoons olive oil, a generous pinch of salt, and a few grinds of pepper. Spread in a single layer on the baking sheet.
- Roast for 20–25 minutes, turning once halfway through, until florets are golden and have crisp edges.
- Whisk lemon juice, minced garlic, a pinch of salt, and 1–2 tablespoons olive oil in a small bowl to make the dressing.
- Transfer the roasted cauliflower to a large mixing bowl while still warm. Add sliced olives and golden raisins.
- Drizzle the dressing over the warm salad and toss gently to combine.
- Taste and add more salt, pepper, or lemon if needed. Garnish with chopped parsley and serve.
Notes
For variations, consider adding toasted nuts for crunch or crumbled feta for creaminess. This salad can also be made vegan or gluten-free easily.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean