Roasted Cauliflower Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 532 |
| pro | 41 g |
| total fat | 25 g |
| sat. fat | 6 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 130 mg |
| sodium | 683 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 21 |
| vit A | 20 |
| vit C | 33 |
| folate | 19 |
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.
Ingredients
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 :
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
- Keywords : Sides; Vegetarian; Cauliflower; Black olives - oil cured; Fennel; Anchovies; Raisins; Capers;
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