Cauliflower Nioise
Brighten up your table with this vibrant and modern twist on a classic with Cauliflower Niçoise. This vegetarian take on the traditional French salad swaps in roasted cauliflower, delicately caramelized in the oven, as the star ingredient, adding depth and warmth to every bite. Alongside tender boiled new potatoes, crisp-tender green beans, juicy cherry tomatoes, and briny Kalamata olives, this dish is both hearty and refreshing. A zesty Dijon vinaigrette ties everything together, offering tangy sophistication, while a sprinkle of fresh parsley adds a burst of greenery. Perfect for a light lunch, a summer picnic, or an elegant dinner starter, this recipe is as easy to prepare as it is impressive to present. Serve your Cauliflower Niçoise over a bed of mixed greens for a satisfying, wholesome dish that brings a taste of French elegance to your kitchen.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 200 grams Green beans
- 400 grams New potatoes
- 200 grams Cherry tomatoes
- 75 grams Pitted Kalamata olives
- 150 grams Mixed salad greens
- 1 teaspoon Dijon mustard
- 1 tablespoon White wine vinegar
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 200°C (400°F).
Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
While the cauliflower roasts, bring a pot of salted water to a boil. Add the new potatoes and cook for 15 minutes, or until fork-tender. Remove the potatoes from the water and let them cool slightly before cutting them into halves or quarters.
In the same pot, blanch the green beans by cooking them in boiling water for 3-4 minutes, or until tender-crisp. Immediately transfer the beans to a bowl of ice water to preserve their bright green color, then drain and set aside.
Halve the cherry tomatoes and set them aside.
To make the vinaigrette, whisk together the Dijon mustard, white wine vinegar, honey, 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper in a small bowl.
In a large serving bowl or platter, arrange the mixed salad greens as the base. Top with the roasted cauliflower, green beans, cooked potatoes, halved cherry tomatoes, and pitted Kalamata olives.
Drizzle the salad with the prepared vinaigrette and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.8 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1433 mg | 30% | |
*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.
