Cauliflower Anchovy and Olive Salad
Brighten up your table with this bold and flavorful Cauliflower Anchovy and Olive Salad, a Mediterranean-inspired dish that marries wholesome roasted cauliflower with briny anchovy fillets and black olives. Elevated with a zesty dressing of extra virgin olive oil, fresh lemon juice, garlic, and a touch of red pepper flakes, this salad strikes the perfect balance between savory and tangy. Fresh parsley adds an herbaceous note, while the golden, tender cauliflower lends a satisfying texture. Ready in just 45 minutes, this versatile salad can be served warm or at room temperature, making it an ideal side dish or light main course. Bursting with umami and wholesome ingredients, it's the perfect recipe for fans of healthy yet indulgent Mediterranean cuisine.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 6 pieces Anchovy fillets
- 0.5 cup Black olives
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and spread them out on a baking sheet lined with parchment paper.
Drizzle the cauliflower with 2 tablespoons of olive oil, season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper, and toss to coat evenly.
Roast the cauliflower in the oven for 25-30 minutes, turning halfway through, until tender and golden brown around the edges.
Meanwhile, finely chop the garlic and parsley, and roughly chop the black olives.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and red pepper flakes to make the dressing.
Once the cauliflower is roasted, transfer it to a large mixing bowl and let it cool slightly.
Add the chopped anchovy fillets, black olives, and parsley to the bowl with the cauliflower.
Pour the dressing over the ingredients and toss everything together until well combined.
Taste and adjust seasoning if necessary with additional salt, pepper, or lemon juice.
Transfer the salad to a serving platter and garnish with a sprinkle of extra parsley if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8834 mg | 384% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 12.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 590 mg | 45% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
