Prepare cauliflower: Trim and discard the outer leaves from the cauliflower. Cut away the inner core, then break up the florets. Cut both the florets and inner core into chunks. Place onto a parchment-lined baking sheet and drizzle with extra-virgin olive oil. Season with salt and pepper and transfer to oven. Roast for 30 minutes, stirring the cauliflower around at the halfway mark.
Prepare other ingredients: Place the cucumbers, tomatoes, red onions, garlic, olives, artichokes, parsley and capers into a large bowl. Sprinkle with chili flakes.
Assemble: As soon as the cauliflower is done, add it to the bowl and toss with the other ingredients. Add the extra-virgin olive oil, salt, pepper and lemon juice. Toss again and serve.
Mediterranean Cauliflower Salad
Ingredients
For the cauliflower:
1 head of cauliflower, roughly chopped
drizzle of extra-virgin olive oil
sprinkle of salt and pepper
For the salad:
1 cup grape tomatoes, quartered
4 mini cucumbers, roughly chopped
½ cup artichokes, roughly chopped
8-12 pitted green olives, halved and sliced
2 tablespoons capers, roughly chopped
3 garlic cloves, finely diced
¼ red onion, sliced and chopped
¼ teaspoon chili flakes
¼ cup fresh parsley, roughly chopped
drizzle of extra-virgin olive oil
salt and pepper to taste
juice of a lemon
Directions
Preheat oven to 425°F.
Prepare cauliflower: Trim and discard the outer leaves from the cauliflower. Cut away the inner core, then break up the florets. Cut both the florets and inner core into chunks. Place onto a parchment-lined baking sheet and drizzle with extra-virgin olive oil. Season with salt and pepper and transfer to oven. Roast for 30 minutes, stirring the cauliflower around at the halfway mark.
Prepare other ingredients: Place the cucumbers, tomatoes, red onions, garlic, olives, artichokes, parsley and capers into a large bowl. Sprinkle with chili flakes.
Assemble: As soon as the cauliflower is done, add it to the bowl and toss with the other ingredients. Add the extra-virgin olive oil, salt, pepper and lemon juice. Toss again and serve.
Mediterranean Cauliflower Salad
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Oven-roasted cauliflower tossed with fresh, pickled and marinated vegetables tossed with parsley, EVOO and lemon juice…
Our must-try MEDITERRANEAN CAULIFLOWER SALAD makes for either a light meal or superior side!
This recipe for MEDITERRANEAN CAULIFLOWER SALAD got its start in the depth of winter. After oven-roasting a head of cauliflower, I went rooting through the fridge and pantry for additional things to make a salad. After a few tweaks in the test kitchen, this final version surpasses my expectations. It’s pretty perfect!
As with all our recipes, a friendly reminder to shop local and to use organically grown veggies and herbs whenever possible. Part of that goes to our appreciation for all the farmers in our communities, and we also think everything tastes better when made with organic ingredients.
Here are a few reasons why this MEDITERRANEAN CAULIFLOWER SALAD is so right on:
INGREDIENTS
This salad gets top marks for both the ease of preparation and final flavour profile. Sometimes it’s the combination and quantity of ingredients that make a really tasty dish come together, like this mix of fresh and marinated veggies combined with the oven-roasted cauliflower.
CAULIFLOWER
What’s not to love about this versatile cruciferous vegetable? Click HERE to learn more about cauliflower and its cousins, Brussels sprouts, broccoli, kale and kohlrabi.
As mentioned, this recipe begins with us oven-roasting the cauliflower. Prepping it should be a breeze, so just roughly chop it up and roast away.
ADDED FLAVOURS
Additional flavours for this salad comes from the mini cucumbers, red onion, tomatoes, garlic and parsley. We also added a few cured veggies including capers, artichokes and sliced green olives. You’ll see how nicely they all work together once you toss and taste.
THE TOSS
Every time we tested the recipe, we followed the same process where the fresh and marinated veggies are placed into the bowl first. We then added the cauliflower right out of the oven, along with the oil, salt, pepper and lemon juice. The salad is served warm, giving the dish some seriously appetizing aroma and flavours.
SERVE
We’re still undecided about whether it’s a side dish or salad, but thankfully we’ve enjoyed it as either. You can serve our MEDITERRANEAN CAULIFLOWER SALAD as a light meal with a square of our SKILLET CORNBREAD or a slice of SOURDOUGH. It also goes so well next to two of our most popular mains, EASY GRILLED CHICKEN and LAMB LOIN CHOPS, served with some MINT CHIMICHURRI on the side.
MEDITERRANEAN CAULIFLOWER SALAD is so worth the (little) effort!
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Ingredients
For the cauliflower:
1 head of cauliflower, roughly chopped
drizzle of extra-virgin olive oil
sprinkle of salt and pepper
For the salad:
1 cup grape tomatoes, quartered
4 mini cucumbers, roughly chopped
½ cup artichokes, roughly chopped
8-12 pitted green olives, halved and sliced
2 tablespoons capers, roughly chopped
3 garlic cloves, finely diced
¼ red onion, sliced and chopped
¼ teaspoon chili flakes
¼ cup fresh parsley, roughly chopped
drizzle of extra-virgin olive oil
salt and pepper to taste
juice of a lemon
Directions
Preheat oven to 425°F.
Prepare cauliflower: Trim and discard the outer leaves from the cauliflower. Cut away the inner core, then break up the florets. Cut both the florets and inner core into chunks. Place onto a parchment-lined baking sheet and drizzle with extra-virgin olive oil. Season with salt and pepper and transfer to oven. Roast for 30 minutes, stirring the cauliflower around at the halfway mark.
Prepare other ingredients: Place the cucumbers, tomatoes, red onions, garlic, olives, artichokes, parsley and capers into a large bowl. Sprinkle with chili flakes.
Assemble: As soon as the cauliflower is done, add it to the bowl and toss with the other ingredients. Add the extra-virgin olive oil, salt, pepper and lemon juice. Toss again and serve.
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