Roasted Cauliflower Salad

35 Reviews
71% would make this recipe again

Roasted cauliflower with an anchovy-caper-olive vinaigrette.

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Ingredients

??? cauliflower, cut into florets ???
??? extra virgin olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? black olives, pitted ???
??? capers ???
??? raisins ???
??? lemon juice, freshly squeezed ???
??? anchovy paste, or anchovy fillets, chopped ???

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the cauliflower. Cut into equal-size florets. In a large bowl, toss the florets with half of the oil, salt and pepper then spread them on a large baking dish or sheet. Bake about 20 min until golden and tender-crisp. Let cool down a few minutes.
  3. Cut the florets into bite-size pieces (about 1,5 cm) and place them in a salad bowl. Pitt and quarter the olives, then add them to the bowl. Add the capers and raisins.
  4. In a small bowl, whisk together the remaining oil, lemon juice, and anchovy paste. Pour it into the salad bowl, toss to combine, then serve.

Nutrition Facts Table

per 1 serving (440 g)

Amount

% Daily Value

Calories

330

Fat

24 g

36 %

Saturated 3.3 g
+ Trans 0 g

16 %

Cholesterol

0 mg

Sodium

610 mg

26 %

Carbohydrate

28 g

9 %

Fibre

8 g

30 %

Sugars

13 g

Net Carbs

20 g

Protein

9 g

Vitamin A

4 %

Vitamin C

292 %

Calcium

11 %

Iron

21 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2
Source of  :
Calcium, Copper, Selenium, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 2 ½
Meat and Alternatives 0
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

35 Reviews (35 with rating only) 71% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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