Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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


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

about 1 cup
198 calories; protein 5.4g; carbohydrates 10.4g; dietary fiber 4.1g; sugars 3.6g; fat 16.5g; saturated fat 3g; cholesterol 5.6mg; vitamin a iu 1109.3IU; vitamin c 85.7mg; folate 111.5mcg; calcium 109.1mg; iron 1.7mg; magnesium 46.8mg; potassium 570.2mg; sodium 3mg; thiamin 0.1mg.

3 fat, 1 1/2 vegetable