- 1 head cauliflower, broken into florets
- 2 small red onions, quartered
- 5 tablespoons extra virgin-olive oil, divided
- salt to taste
- 2 tablespoons pitted black olives, quartered
- 1 tablespoon capers
- 1 tablespoon raisins, or more to taste
- 1 1/2 tablespoons lemon juice, or more to taste
- 1/2 teaspoon Dijon mustard, or to taste
- 1 1/2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons chopped fresh dill
- freshly ground black pepper to taste
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, onions, 2 tablespoons olive oil, and salt in a large bowl. Spread out onto a baking sheet. Reserve bowl.
- Bake in the preheated oven, turning every 10 minutes, until cauliflower is soft and slightly browned, about 30 minutes.
- Combine olives, capers, and raisins in the bowl. Add roasted cauliflower and onions. Stir together 3 tablespoons olive oil, lemon juice, and mustard in a cup. Pour over salad and mix well. Stir in parsley and dill. Season with salt and pepper.
10/18/2019
recipepes.com
vegan roasted cauliflower salad, recipe
PT15M
PT1H
5
455 calories
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