Roasted Cauliflower Salad with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 15 minutes; Cook: 20 minutes Ingredients:
1 large head cauliflower, cut into bite-sized florets (about 6 1/2 cups) |
olive oil-flavored cooking spray |
1 tablespoon white wine vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 garlic clove, minced |
1/3 cup finely chopped pitted kalamata olives |
2 tablespoons coarsely chopped fresh parsley |
Directions:
1. Preheat oven to 450°.
2. Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray. Bake at 450° for 20 minutes or until tender and lightly browned, stirring after 10 minutes.
3. While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat. Serve warm or at room temperature.
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