Go Back

Mediterranean Roasted Cauliflower Salad

A vibrant, warm salad featuring caramelized roasted cauliflower, sweet peppers, and onions, tossed with salty olives and a zesty lemon-herb dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Gluten-Free, Mediterranean, Vegan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Vegetables
  • 1 head cauliflower cut into florets
  • 1 medium red bell pepper sliced into strips
  • 1 medium yellow bell pepper sliced into strips
  • 1 medium red onion cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
The Toss-Ins
  • 0.5 cup mixed olives Kalamata and Green, pitted
  • 2 tbsp fresh parsley chopped
  • 1 tsp red chili flakes optional
The Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced

Equipment

  • Large rimmed baking sheet
  • Chef's knife
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cauliflower florets, red and yellow pepper strips, and onion wedges with 3 tablespoons of olive oil, dried oregano, salt, and black pepper.
  3. Spread the vegetables in a single layer on the baking sheet. Ensure they are not overcrowded to allow for roasting rather than steaming.
  4. Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and edges are golden brown/charred.
  5. While vegetables roast, whisk together the extra virgin olive oil, lemon juice, and minced garlic in a small bowl.
  6. Transfer the roasted vegetables back to the large bowl while warm.
  7. Add the mixed olives and pour the dressing over the top. Toss gently to combine.
  8. Transfer to a serving dish and garnish generously with fresh parsley and red chili flakes. Serve warm or at room temperature.

Notes

Add a can of drained chickpeas to the roasting pan for extra protein. Crumbled feta cheese makes a delicious topping if you eat dairy.