Simple roasted cauliflower gets tossed in lemony dressing with toasted almonds, olives, parsley and tangy feta in this bright-tasting and easy side salad. Source: EatingWell.com, December 2019

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Toss cauliflower, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet; roast until tender and browned in spots, 15 to 18 minutes. Let cool for 5 minutes.

  • Meanwhile, place parsley, lemon juice, garlic and the remaining 1/4 cup oil and 1/4 teaspoon each salt and pepper in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add the roasted cauliflower, arugula, almonds, feta and olives. Toss to coat.

Nutrition Facts

198 calories; total fat 16.5g 25% DV; saturated fat 3g; cholesterol 6mg 2% DV; sodium 3mg; potassium 570mg 16% DV; carbohydrates 10.4g 3% DV; fiber 4.1g 16% DV; sugar 4g; protein 5.4g 11% DV; exchange other carbs 1; vitamin a iu 1109IU; vitamin c 86mg; folate 112mcg; calcium 109mg; iron 2mg; magnesium 47mg; thiaminmg.