Description
This Roasted Cauliflower Salad is a flavorful and nutritious dish that combines roasted cauliflower, grape tomatoes, arugula, and parmesan cheese, all tossed in a delicious pesto dressing. Perfect as a side dish or a light main course!
Ingredients
Units
Scale
Cauliflower Salad:
- 1 head cauliflower, cut into florets
- 1 cup grape tomatoes
- 4 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad Assembly:
- 1 1/2 cups arugula
- 1/2 cup parmesan cheese, shaved
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 cup pesto
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat the oven to 400°F.
- Roast Cauliflower: Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes.
- Roast Tomatoes: Drizzle tomatoes with 1 teaspoon olive oil, salt, and pepper. Roast for 7-8 minutes.
- Toast Almonds: Toast almonds in a skillet over medium-low heat for 4-6 minutes, stirring regularly.
- Assemble Salad: In a large bowl, combine roasted cauliflower and tomatoes with arugula, red onion, almonds, parmesan, pesto, and olive oil. Toss gently to coat.
Notes
- Recipe Variations:
- Substitute broccoli for cauliflower
- Use pre-chopped cauliflower florets
- Add more roasted veggies like red pepper or mushrooms
- Omit red onion or use different greens like spinach
- Substitute pine nuts or walnuts for almonds
- Try sun-dried tomato pesto or different cheeses like mozzarella
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
