Roasted Cauliflower Salad
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 128 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 448 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 5% |
| vit C | 75% |
| folate | 20% |
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1 tsp (5 mL) fennel seeds
8 cups (2 L) cauliflower florets (1 large head)
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) Kalamata olives, pitted and quartered
1/4 cup (50 mL) golden raisins
2 tbsp (25 mL) capers, rinsed
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) anchovy paste
Preparation:
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.)
Additional Information
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Make It a Meal: Serve as part of an antipasto lunch or supper with mortadella, roasted peppers, aged provolone, blanched green beans and focaccia bread.
Source
Canadian Living Magazine: July 2004
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