Roasted Cauliflower Salad

Author: Canadian Living

This is not your usual pasta, potato or grain salad but rather one that features the mellow flavours of roasted cauliflower. Anchovies, capers, olives and raisins add a touch of sun-drenched Sicily.

  • Portion size 8 servings

Ingredients

  • 1 teaspoon fennel seeds
  • 8 cups cauliflower florets (1 large head)
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup kalamata olive pitted and quartered
  • 1/4 cup golden raisins
  • 2 tablespoons capers rinsed
  • 2 tablespoons lemon juice
  • 1 teaspoon anchovy paste

Method

Using mortar and pestle or bottom of pot, crush fennel seeds.

In large bowl, toss cauliflower with 2 tbsp (25 mL) of the oil, fennel seeds, salt and pepper; spread on large rimmed baking sheet. Roast in 450°F (230°C) oven until golden and tender-crisp, about 20 minutes. Let cool.

Slice florets into 1/4-inch (5 mm) thick slices or bite-size pieces; place in large bowl. Add olives, raisins and capers.

Whisk together remaining oil, lemon juice and anchovy paste; pour over cauliflower mixture and toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 683 mg
  • Protein 41 g
  • Calories 532.0
  • Total fat 25 g
  • Cholesterol 130 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Cauliflower Salad

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