Greek Cauliflower Salad
Ingredients
The salad
-
2
pounds
cauliflower, cut into bite-sized florets
-
1/2
cup
pitted olives, sliced (optional)
-
4
ounces
feta cheese, crumbled (optional)
-
1/2
red onion, diced
(about 1 cup)
-
12
ounces
cherry tomatoes, sliced in half (about 2 cups)
-
8
ounces
cucumber, diced (about 2 cups)
The dressing
-
1/4
cup
extra virgin olive oil, divided
-
2
tablespoons
red wine vinegar
-
1
clove
garlic, minced
-
1
teaspoon
dried oregano
-
1/4
teaspoon
ground black pepper
-
1/4
teaspoon
salt
Instructions
- Preheat the oven to 400ºF.
- Toss the cauliflower with 2 tablespoons of olive oil and 1/4 teaspoon of salt, then spread it on a baking sheet.
- Roast the cauliflower for about 20 minutes until fork-tender.
- In a large mixing bowl, combine the remaining olive oil, vinegar, garlic, oregano, black pepper, and salt.
- Add the diced red onion, cherry tomatoes, and cucumber to the dressing as you chop them.
- Once the cauliflower is done, let it cool for 10 minutes, then add it to the bowl and toss everything together.
- Adjust seasoning to taste and add optional toppings like olives and feta cheese.
- Serve immediately or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
4
Calories
306
Total fat
23g
Total carbohydrates
19g
Total protein
10g
Sodium
659mg
Cholesterol
25mg
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