Description
A fresh and flavorful Mediterranean-inspired cauliflower salad with a tangy marinade. Perfect as a side dish or light meal.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with 2 tbsp olive oil, 1 tbsp lemon juice, garlic, oregano, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- Whisk remaining olive oil and lemon juice in a large bowl.
- Add roasted cauliflower, tomatoes, olives, and red onion to the bowl. Toss to coat.
- Refrigerate for at least 1 hour to marinate.
- Top with parsley and feta cheese before serving.
Notes
- For vegan version, omit feta cheese
- Can be stored in refrigerator for up to 3 days
- Add chickpeas for extra protein
- Best served chilled
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean