Italian Cauliflower Salad
Bursting with vibrant Mediterranean flavors, this Italian Cauliflower Salad is a fresh and wholesome dish that’s perfect for any occasion! Roasted cauliflower florets form the heart of this salad, their caramelized edges adding depth and texture. Tossed with juicy cherry tomatoes, crisp cucumber, zesty red onion, briny Kalamata olives, and fresh parsley, it's a refreshing medley of flavors. A tangy homemade dressing, made with lemon juice, red wine vinegar, Dijon mustard, and a hint of honey, ties everything together beautifully, while a sprinkle of Parmesan cheese delivers an irresistible final touch. Ready in just 35 minutes, this versatile side dish can be served warm or chilled, making it an excellent choice for weeknight dinners, picnics, or potlucks. Packed with nutritious ingredients and Italian charm, this cauliflower salad is a must-try for anyone seeking a light yet satisfying recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 0.5 cup Kalamata olives
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them on the baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower and season with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20 minutes, or until golden brown and tender. Let it cool to room temperature.
While the cauliflower is roasting, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Roughly chop the Kalamata olives and parsley.
In a small bowl, make the dressing by whisking together the lemon juice, red wine vinegar, honey, Dijon mustard, minced garlic, and the remaining 1 tablespoon of olive oil. Adjust salt and pepper to taste.
In a large mixing bowl, combine the cooled roasted cauliflower, cherry tomatoes, cucumber, red onion, olives, and parsley.
Pour the dressing over the salad and toss gently to combine. Sprinkle with Parmesan cheese before serving.
Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld together.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 30.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2967 mg | 63% | |
*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.
