Cauliflower Parmesan Salad Basilico
Elevate your salad game with this vibrant and flavorful Cauliflower Parmesan Salad Basilico! Roasted cauliflower florets take center stage, with their caramelized edges adding depth and texture. Tossed with juicy cherry tomatoes, fragrant fresh basil, and a zesty garlic-Parmesan dressing, this salad offers a perfect balance of bold flavors. A drizzle of balsamic glaze crowns this dish, delivering a sweet and tangy finishing touch. Ready in just 40 minutes, this versatile recipe is ideal as a light main course or a shareable side, served warm or at room temperature. Perfect for healthy eating enthusiasts, this easy-to-make salad brings together hearty vegetables, Mediterranean-inspired ingredients, and a rich Parmesan twist for a dish that’s as nourishing as it is delicious.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cups Parmesan cheese
- 0.5 cups Fresh basil leaves
- 1 cup Cherry tomatoes
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 1 tablespoon Balsamic glaze
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and place them on a baking sheet lined with parchment paper.
Drizzle the cauliflower with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss well to coat evenly.
Roast the cauliflower in the oven for 20-25 minutes, or until golden brown on the edges and tender when pierced with a fork. Shake the pan halfway through cooking to ensure even roasting.
While the cauliflower is roasting, prepare the Parmesan dressing. In a small bowl, mix 0.5 cup of grated Parmesan cheese, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and the finely minced garlic clove. Stir to combine into a smooth mixture.
Slice the cherry tomatoes in halves and set them aside.
Once the cauliflower is roasted, allow it to cool slightly for 5 minutes.
In a large mixing bowl, combine the roasted cauliflower, cherry tomatoes, and fresh basil leaves. Toss gently.
Pour the Parmesan dressing over the salad and toss again until everything is evenly coated.
Transfer the salad to a serving dish and sprinkle with the remaining 0.25 cup of Parmesan cheese.
Drizzle the balsamic glaze over the top for added flavor and garnish with a few extra basil leaves if desired.
Serve immediately as a warm or room-temperature salad.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 786 mg | 17% | |
*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.
