Roasted Cauliflower Salad Recipe

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Ingredients:

Serving

2 heads cauliflower, trimmed and separated into 2-inch florets (about 5 lb)
2 heads garlic, separated into unpeeled cloves, pointed ends trimmed
1/3 cup extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1/2 tsp pepper
1 cup sliced almonds, toasted

Directions:

Position a rack in the upper third of the oven and preheat to 500°. Place the cauliflower and garlic cloves on a large rimmed baking sheet.
In a small bowl, combine the olive oil, salt, cumin and pepper. Drizzle the seasoned oil over the cauliflower and garlic; toss to coat.
Spread the vegetables in a single layer and roast until the cauliflower is tender and lightly charred, 25 minutes.
Let cool slightly, then, using your fingers, squeeze the roasted garlic cloves out of their skins into a large serving bowl; discard the skins.
Add the roasted cauliflower and almonds to the garlic and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	195.68 Kcal (819 kJ)
Calories from fat	174.92 Kcal
		% Daily Value*
Total Fat	19.44g	30%
Sodium	294.92mg	12%
Potassium	129.21mg	3%
Total Carbs	3.9g	1%
Sugars	0.92g	4%
Dietary Fiber	1.89g	8%
Protein	3.91g	8%
Vitamin C	0.3mg	0%
Iron	0.7mg	4%
Calcium	47.4mg	5%

Amount Per 100 g
Calories	656.83 Kcal (2750 kJ)
Calories from fat	587.16 Kcal
		% Daily Value*
Total Fat	65.24g	30%
Sodium	989.97mg	12%
Potassium	433.73mg	3%
Total Carbs	13.09g	1%
Sugars	3.09g	4%
Dietary Fiber	6.35g	8%
Protein	13.13g	8%
Vitamin C	0.9mg	0%
Iron	2.5mg	4%
Calcium	159.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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