Description
A crunchy and creamy marinated cauliflower salad with bright flavors and perfect for meal prep.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil (plus more for dressing)
- 1 pinch salt
- 1 tsp cornstarch (optional for extra crispiness)
- 1/4 cup olive oil (for dressing)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Freshly cracked pepper to taste
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- Fresh herbs, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with 2 tbsp olive oil, pinch of salt, and optional cornstarch. Spread on a baking sheet in a single layer.
- Roast for 25-30 minutes until edges are deep golden and tips look crisp.
- While the cauliflower roasts, whisk 1/4 cup olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until combined.
- When cauliflower is hot and golden, transfer to a large bowl and pour half the dressing over it. Toss gently.
- Let cool for 5-10 minutes and then add bell pepper, cherry tomatoes, cucumber, and red onion.
- Toss with remaining dressing and fresh herbs.
- Chill for 20-30 minutes if desired, or serve warm.
Notes
For extra crispiness, add a dusting of cornstarch before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg