Description
A vibrant, tangy salad with roasted cauliflower, briny olives, capers, and a lemon-herb marinade.
Ingredients
Scale
For the Crust:
- 1 head cauliflower (about 2 lbs), cut into florets
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add cauliflower florets and toss well to coat.
- Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Remove from oven and let cool to room temperature, about 15 minutes.
- Transfer roasted cauliflower to a serving bowl. Add olives, capers, and parsley. Toss gently to combine.
- Cover and let marinate at room temperature for at least 30 minutes before serving. Adjust seasoning if needed. Serve at room temperature or chilled.
Notes
You can customize the seasonings to taste. For a dairy-free version, omit feta cheese. This salad keeps well in the refrigerator for up to 3 days.