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:, December 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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; 16.5 g total fat; 3 g saturated fat; 6 mg cholesterol; 3 mg sodium. 570 mg potassium; 10.4 g carbohydrates; 4.1 g fiber; 4 g sugar; 5.4 g protein; 1109 IU vitamin a iu; 86 mg vitamin c; 112 mcg folate; 109 mg calcium; 2 mg iron; 47 mg magnesium;