Spanish Style Cauliflower Salad
Brighten your table with this flavorful and vibrant Spanish Style Cauliflower Salad, a Mediterranean-inspired dish bursting with bold flavors and wholesome ingredients. Roasted cauliflower florets, seasoned with smoky paprika, form the heart of this salad, perfectly complemented by juicy cherry tomatoes, briny green olives, and crisp red onion. A zesty dressing of extra virgin olive oil, fresh lemon juice, and white wine vinegar ties everything together, while chopped flat-leaf parsley adds a fresh herbal note. Ready in just 25 minutes, this healthy, gluten-free salad makes an ideal side dish or light main course, served at room temperature or chilled. Packed with bold Spanish flavors and simple techniques, this easy recipe is perfect for weeknight dinners or entertaining guests.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Smoked paprika
- 2 Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 0.5 cup Pitted green olives, sliced
- 0.5 small Red onion, thinly sliced
- 0.25 cup Flat-leaf parsley, chopped
- 3 tablespoons Fresh lemon juice
- 1 tablespoon White wine vinegar
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the cauliflower into small florets and place them on a baking sheet.
3. Drizzle 2 tablespoons of olive oil over the cauliflower, sprinkle with smoked paprika, and toss to coat evenly.
4. Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden and tender, flipping halfway through. Remove and let cool slightly.
5. While the cauliflower roasts, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, white wine vinegar, salt, and black pepper in a small bowl.
6. In a large salad bowl, combine the roasted cauliflower, cherry tomatoes, green olives, red onion, and parsley.
7. Pour the dressing over the salad and gently toss everything together until well combined.
8. Adjust seasoning to taste with additional salt and pepper if needed.
9. Serve the salad at room temperature or slightly chilled for a refreshing dish.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.4 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2698 mg | 57% | |
*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.
