Tested till perfect Roasted Cauliflower Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 tsp 1tspfennel seeds
  • 8 cups 8cupscauliflower floretcauliflower florets, (1 large head)
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/2 cup 1/2cupkalamata olivekalamata olives, pitted and quartered
  • 1/4 cup 1/4cupgolden raisingolden raisins
  • 2 tbsp 2tbspcapercapers, rinsed
  • 2 tbsp 2tbsplemon juice
  • 1 tsp 1tspanchovy paste
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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.

Nutritional Information Per serving: about

cal 532 pro 41g total fat 25g sat. fat 6g
carb 36g fibre 4g chol 130mg sodium 683mg

% RDI:

calcium 5 iron 21 vit A 20 vit C 33
folate 19
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