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

Carolyn Casner
Source:, December 2019


Recipe Summary

25 mins
25 mins


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; protein 5.4g 11% DV; carbohydrates 10.4g 3% DV; dietary fiber 4.1g 16% DV; sugars 3.6g; fat 16.5g 25% DV; saturated fat 3g 15% DV; cholesterol 5.6mg 2% DV; vitamin a iu 1109.3IU 22% DV; vitamin c 85.7mg 143% DV; folate 111.5mcg 28% DV; calcium 109.1mg 11% DV; iron 1.7mg 10% DV; magnesium 46.8mg 17% DV; potassium 570.2mg 16% DV; sodium 3mg; thiamin 0.1mg 11% DV.