Anytime salad that is so easy to make. I prefer to use the orange or purple cauliflower you can sometimes find in the grocery store. Colors for me are always a fun way to add more vegetables to my diet.
Ingredients
1 head of cauliflower, leaves trimmed, cut into 1/2-inch-think slabs
3 tbsp. olive oil
salt to taste
fresh-ground black pepper, to taste
2 oranges, zested and supremed
1/4 cup Kalamata olives
1 tsp. white wine vinegar
Extra juice squeezed from the orange cores
2 tbsp. flat leaf parsley, chopped
Directions
Preheat oven to 400º Arrange cauliflower slabs on a baking sheet. Brush 2 tbsp. olive oil on the cauliflower and season with salt and pepper to taste. Roast for 15 minutes, then flip the slabs and roast another 10 minutes or until the cauliflower turns golden. Remove from oven and arrange on a serving platter. Distribute the orange segments and olives over the cauliflower. Whisk together the vinegar, zest, extra juice from the orange cores and 1 tbsp. olive oil. Drizzle the dressing over the cauliflower salad. Top with parsley to serve.
 |
| Roasted Cauliflower Salad |
1 head of cauliflower, leaves trimmed, cut into 1/2-inch-think slabs
3 tbsp. olive oil
salt to taste
fresh-ground black pepper, to taste
2 oranges, zested and supremed
1/4 cup Kalamata olives
1 tsp. white wine vinegar
Extra juice squeezed from the orange cores
2 tbsp. flat leaf parsley, chopped
Directions
Preheat oven to 400º Arrange cauliflower slabs on a baking sheet. Brush 2 tbsp. olive oil on the cauliflower and season with salt and pepper to taste. Roast for 15 minutes, then flip the slabs and roast another 10 minutes or until the cauliflower turns golden. Remove from oven and arrange on a serving platter. Distribute the orange segments and olives over the cauliflower. Whisk together the vinegar, zest, extra juice from the orange cores and 1 tbsp. olive oil. Drizzle the dressing over the cauliflower salad. Top with parsley to serve.
