Mediterranean Cauliflower Salad
This vibrant Mediterranean Cauliflower Salad is a refreshing and healthy dish packed with flavors. Made with roasted cauliflower, fresh vegetables, herbs, and a zesty lemon dressing, it's perfect as a side dish or a light meal.
Equipment
- 1 baking sheet for roasting cauliflower
- 1 large mixing bowl for combining ingredients
- 1 whisk for mixing dressing
- 1 cutting board for cutting vegetables
- 1 serving dish for serving salad
Ingredients
- 1 medium head cauliflower About 1.5 lbs.
- 1 cup cherry tomatoes Halved.
- 1 number cucumber Diced.
- ½ number red onion Finely diced.
- ½ cup Kalamata olives Pitted and halved.
- ¼ cup fresh parsley Chopped.
- ¼ cup feta cheese Crumbled.
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the leaves and stem of the cauliflower and cut it into small florets.
- Place the cauliflower florets on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat evenly.
- Roast the cauliflower in the preheated oven for about 20-25 minutes, or until golden brown and tender, stirring halfway through.
- While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, salt, and pepper to taste.
- In a large mixing bowl, combine the roasted cauliflower, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and feta cheese.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Adjust seasoning if needed and serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
Notes
You can customize this salad with other vegetables like bell peppers or add chickpeas for extra protein.
If making ahead, store the dressing separately and add just before serving to keep the salad crunchy.