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Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:25 minsTotal Time:25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Jump to recipe
If you’re looking for an easy salad that’s dressed to impress, look no further than thisRoasted Cauliflower Salad with Almonds, Olives & Feta.This 25-minute salad takes cauliflower to a whole new level. We roast the florets to bring out their sweetness, then toss them with bold-flavored ingredients like feta cheese, lemon juice and Kalamata olives.
This easy salad pairs with just about anything from roasted chicken to pork or, combined with cooked whole grains, you can enjoy it as a plant-based, fiber-packed main dish all on its own. Keep reading for our best tips and advice for making this easy roasted cauliflower salad one of your favorites too.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8cupscauliflower florets5tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided1cuppackedfresh parsleyleaves2tablespoonslemon juice1clovegarlic, minced3cupsarugula⅓cupsliced almonds, toasted¼cupcrumbledfeta2tablespoonsslicedKalamata olives
Cook Mode(Keep screen awake)
Ingredients
8cupscauliflower florets
5tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
1cuppackedfresh parsleyleaves
2tablespoonslemon juice
1clovegarlic, minced
3cupsarugula
⅓cupsliced almonds, toasted
¼cupcrumbledfeta
2tablespoonsslicedKalamata olives
DirectionsPreheat oven to 425°F.Toss 8 cups cauliflower, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast until tender and browned in spots, 15 to 18 minutes. Let cool for 5 minutes.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place 1 cup parsley, 2 tablespoons lemon juice, 1 minced garlic clove and the remaining ¼ cup oil and ¼ teaspoon each salt and pepper in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add the roasted cauliflower, 3 cups arugula, ⅓ cup almonds, ¼ cup feta and 2 tablespoons olives; toss to coat.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekNutrition InformationServing Size: about 1 cupCalories 198, Fat 16g, Saturated Fat 3g, Cholesterol 6mg, Carbohydrates 10g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 326mg, Potassium 570mgFrequently Asked QuestionsWe recommend serving this salad right away. That being said, don’t throw away the leftovers! They can be used as a sandwich filling or a topping for salad.Cauliflower can be soggy if it’s steamed rather than roasted. If your baking sheet is crowded, spread the cauliflower out among two baking sheets and be sure to switch the pan positions once halfway through roasting.Kalamata olives pack a flavorful punch. You can swap them out for milder green olives or capers if you prefer. If a briny flavor just isn’t your thing, you can leave them out completely.EatingWell.com, August 2024
Directions
Preheat oven to 425°F.Toss 8 cups cauliflower, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast until tender and browned in spots, 15 to 18 minutes. Let cool for 5 minutes.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, place 1 cup parsley, 2 tablespoons lemon juice, 1 minced garlic clove and the remaining ¼ cup oil and ¼ teaspoon each salt and pepper in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add the roasted cauliflower, 3 cups arugula, ⅓ cup almonds, ¼ cup feta and 2 tablespoons olives; toss to coat.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekNutrition InformationServing Size: about 1 cupCalories 198, Fat 16g, Saturated Fat 3g, Cholesterol 6mg, Carbohydrates 10g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 326mg, Potassium 570mgFrequently Asked QuestionsWe recommend serving this salad right away. That being said, don’t throw away the leftovers! They can be used as a sandwich filling or a topping for salad.Cauliflower can be soggy if it’s steamed rather than roasted. If your baking sheet is crowded, spread the cauliflower out among two baking sheets and be sure to switch the pan positions once halfway through roasting.Kalamata olives pack a flavorful punch. You can swap them out for milder green olives or capers if you prefer. If a briny flavor just isn’t your thing, you can leave them out completely.
Preheat oven to 425°F.
Toss 8 cups cauliflower, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast until tender and browned in spots, 15 to 18 minutes. Let cool for 5 minutes.
Meanwhile, place 1 cup parsley, 2 tablespoons lemon juice, 1 minced garlic clove and the remaining ¼ cup oil and ¼ teaspoon each salt and pepper in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add the roasted cauliflower, 3 cups arugula, ⅓ cup almonds, ¼ cup feta and 2 tablespoons olives; toss to coat.
Nutrition InformationServing Size: about 1 cupCalories 198, Fat 16g, Saturated Fat 3g, Cholesterol 6mg, Carbohydrates 10g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 326mg, Potassium 570mg
Nutrition Information
Serving Size: about 1 cupCalories 198, Fat 16g, Saturated Fat 3g, Cholesterol 6mg, Carbohydrates 10g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 326mg, Potassium 570mg
Serving Size: about 1 cup
Calories 198, Fat 16g, Saturated Fat 3g, Cholesterol 6mg, Carbohydrates 10g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 4g, Sodium 326mg, Potassium 570mg
Frequently Asked QuestionsWe recommend serving this salad right away. That being said, don’t throw away the leftovers! They can be used as a sandwich filling or a topping for salad.Cauliflower can be soggy if it’s steamed rather than roasted. If your baking sheet is crowded, spread the cauliflower out among two baking sheets and be sure to switch the pan positions once halfway through roasting.Kalamata olives pack a flavorful punch. You can swap them out for milder green olives or capers if you prefer. If a briny flavor just isn’t your thing, you can leave them out completely.
Frequently Asked Questions
We recommend serving this salad right away. That being said, don’t throw away the leftovers! They can be used as a sandwich filling or a topping for salad.
Cauliflower can be soggy if it’s steamed rather than roasted. If your baking sheet is crowded, spread the cauliflower out among two baking sheets and be sure to switch the pan positions once halfway through roasting.
Kalamata olives pack a flavorful punch. You can swap them out for milder green olives or capers if you prefer. If a briny flavor just isn’t your thing, you can leave them out completely.
EatingWell.com, August 2024
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Hilary Meyer
