Description
Warm, toasty, and full of bold bites—this vibrant cauliflower salad is anything but ordinary. With golden roasted florets, briny olives, buttery pine nuts, and fresh herbs, it’s a simple dish with big Mediterranean energy.
Ingredients
1 head cauliflower, cut into bite-sized florets
2 tbsp olive oil
Salt and black pepper to taste
¼ cup pine nuts, toasted
⅓ cup kalamata or green olives, sliced
2 tbsp chopped fresh parsley
Optional: lemon juice, feta crumbles, or red pepper flakes
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
Meanwhile, toast pine nuts in a dry skillet over medium heat until golden, about 2–3 minutes.
In a serving bowl, combine roasted cauliflower, olives, pine nuts, and parsley.
Drizzle with extra olive oil or lemon juice if desired. Toss gently and serve warm or at room temperature.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Carbohydrates: 12g
- Protein: 5g