Recipe of the Week: Low-Carb Roasted Cauliflower Salad

SALAD INGREDIENTS

• 1 large head cauliflower, stem and core cut out and cut into small bite-sized pieces
• 8 oz. Reduced fat Feta cheese, cut into small cubes
• 1 large red bell pepper, chopped into 1/2 inch pieces
• 4 T capers
• 4 large green onions, thinly sliced
DRESSING INGREDIENTS
• 3 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
• 2 tsp. Greek seasoning (see notes)
• fresh ground black pepper to taste (use a generous amount)
• 2 T extra-virgin olive oil

INSTRUCTIONS

  1. Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.
  2. Cut the cauliflower heads into quarters and cut away the stem and core parts; then cut each cauliflower apart into small bite-sized pieces. (If you cut the cauliflower into larger pieces, then cut down through the stem and pull it apart into smaller pieces, you can eliminate a lot of the crumbly mess you get if you slice through the cauliflower.)
  3. Cut the stem and core part out of the red bell pepper and cut bell pepper into 1/2 inch pieces.
  4. Whisk together the lemon juice, Greek Seasoning, and a generous amount of freshly ground black pepper; then whisk in the olive oil.
  5. Put the cauliflower and red pepper pieces into a bowl and toss with the dressing mixture until all the pieces of cauliflower are at least partly coated with dressing.
  6. Spread cauliflower out in a single layer on the roasting pan and put in the oven to start roasting.
  7. While the cauliflower cooks, measure the capers, and rinse with cold water and let drain.
  8. Slice the green onions into thin slices.
  9. Let the cauliflower roast without turning for 30 minutes, or until it’s starting to look lightly browned and the sides that are touching the roasting pan are getting browned.
  10. When it’s done, put the cauliflower and red pepper pieces back into the bowl you tossed it in previously and stir in the cubes of Feta.
  11. Let the cauliflower cool for 10 minutes, then stir in the capers, and thinly sliced green onion.
  12. Season to taste with more fresh-ground black pepper as desired and serve.

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