Mediterranean Roasted Cauliflower Salad is the perfect spring time side dish complimenting any main entree or serving as a vegetarian main dish!
Although I’m an full blooded Italian I crave, like nobodies business, Mediterranean foods. Not surprisingly as they are pretty similar.
I never grew up eating black olives, it was always green with pimentos, Greek or Kalamata. We always had red onion, fresh tomatoes and of course fresh herbs in our house and in our meals at least a few times a week.
Everything, and I mean most everything, was topped with olive oil. My mom rarely made much with butter, except every lazy Sunday night like clock work she would make me and my three brothers the best grilled cheese sandwiches in all the land!
A squirt of lemon was always added to our typical fish dinners on Friday nights. As a child I could never quite understand why my dad was so in love with adding lemon.
But then I grew up and I realized how much lemon makes such a difference in any meal!
I never grew up eating feta cheese either but the flavors when mixed with fresh roasted veggies are undeniably delicious.
No meat is needed in this lovely dish because it’s perfect as it is. It’s a fantastic side to bring to a potluck or serve at a summer BBQ party.
If you’re not a fan of red onion of course you can leave it out. If you prefer different olives or another veggie please adapt as you think your family would enjoy.
BUT I will say one thing though YOU MUST NOT LEAVE OUT THE MOST IMPORTANT STEP for this salad.
The cauliflower NEEDS to roast.
The flavor of roasted cauliflower is beyond amazing and so much tastier than adding it raw in this salad. Just sayin’.
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Mediterranean Roasted Cauliflower Salad
- 4 cups cauliflower florets
- 3 tablespoons olive oil
- 1 cup cherry tomatoes sliced
- 1/4 cup red onion sliced
- 1/4 cup kalamata olives
- 4 ounces feta cheese crumbled
- 1/4 cup fresh basil chopped
- 1/4 cup lemon juice
- 1 lemon zested
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil
Preheat oven to 425 degrees F.
Lay cauliflower florets on a baking sheet.
Toss with 3 tbsp oil and stir to coat well.
Bake 45 minutes. Set aside to cool.
In a large bowl add the cooled cauliflower, tomatoes, onion, olives, feta and basil.
Whisk the dressing ingredients together in another bowl.
Toss the dressing over the cauliflower salad and mix well.
Serve immediately or keep refrigerated until ready to serve.