Roasted Cauliflower Salad #SundaySupper
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • 1 large head cauliflower, approximately 3 pounds, cut into florets
  • ¼ cup olive oil, divided
  • 2 teaspoons garlic powder
  • ¼ tsp red pepper flakes
  • 4 tablespoons chopped flat leaf parsley
  • 10 pitted Blue Cheese stuffed olives or Kalamata olives, sliced
  • 10 grape tomatoes, sliced in half
  • 3 tablespoons capers + 1 tablespoon of caper juice
  • juice from ½ a lemon
  • ¼ tsp red pepper flakes
  • Salt and pepper to taste
  1. Preheat oven to 400℉
  2. Rinse the florets in a colander and pat them dry.
  3. Place the florets in a large bowl and drizzle them with 4 tablespoons of olive oil.
  4. Add the garlic powder to the bowl. Mix the cauliflower florets till they're coated with olive oil and garlic.
  5. Spread the florets evenly on a large baking sheet and sprinkle the pepper flakes.
  6. Place the baking sheet in the oven and roast for approximately 20-25 minutes or until the cauliflower is golden brown and caramelized. The caramelization is key to the beautiful nutty flavor.
  7. Remove from oven and let cool.
  8. In a large bowl combine the roasted cauliflower, chopped parsley, olives, tomatoes, capers and caper juice.
  9. Add the additional olive oil and lemon juice and blend well.
  10. I did not add additional salt and pepper because I felt it was well seasoned with the olives, capers and red pepper flakes but feel free to taste and add additional seasoning if desired.
  11. Garnish with additional parsley if desired.
Recipe by Family Foodie at