Mediterranean Roasted Cauliflower & Olive Salad
Intro
Mediterranean flavors shine through in this vibrant Roasted Cauliflower & Olive Salad. The cauliflower is roasted until golden and slightly crisp, then tossed with briny olives, fresh herbs, lemon, and a light olive oil dressing. It’s hearty enough to serve as a main for a light lunch yet works perfectly as a side dish to grilled chicken, fish, or lamb. The combination of roasted veggies with fresh Mediterranean accents makes this salad both nourishing and refreshing.
Ingredients (Serves 4)
1 medium cauliflower, cut into florets
3 tbsp extra-virgin olive oil (divided)
½ tsp smoked paprika (optional)
½ tsp cumin (optional, for warmth)
Salt & black pepper, to taste
½ cup mixed olives (Kalamata, green, or Castelvetrano), pitted and halved
½ small red onion, thinly sliced
½ cup cherry tomatoes, halved
2 tbsp capers (optional, for extra briny kick)
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional but refreshing)
Dressing:
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
½ tsp dried oregano
Salt & pepper, to taste
Instructions
Roast the cauliflower
Preheat oven to 425°F (220°C).
Toss cauliflower florets with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, until golden and slightly crisp.
Prepare the dressing
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Assemble the salad
In a large bowl, combine roasted cauliflower, olives, red onion, cherry tomatoes, and capers.
Drizzle with dressing and toss to combine.
Finish & serve
Sprinkle with parsley and mint before serving.
Enjoy warm, room temperature, or chilled.
Q&A
Q1: Can I make this ahead of time?
Yes! It tastes great chilled. Just roast the cauliflower ahead and toss with dressing and herbs before serving.
Q2: Can I add protein?
Definitely—grilled chicken, chickpeas, or tuna are excellent Mediterranean additions.
Q3: Can I use frozen cauliflower?
Yes, but roast it directly from frozen for a little longer until caramelized.
Q4: Can I skip the olives?
Sure, but they add the salty-briny punch that makes this salad truly Mediterranean. Replace with sun-dried tomatoes or feta for a twist.
Tips
- Don’t overcrowd the pan when roasting cauliflower—spread it out for maximum crispiness.
- For extra flavor, sprinkle feta cheese or toasted pine nuts before serving.
- If you like heat, add a pinch of red pepper flakes to the dressing.
- Leftovers taste even better the next day as the flavors meld together.
Nutrition (per serving, based on 4 servings)
Calories: 210 kcal
Protein: 4 g
Fat: 16 g
Carbohydrates: 14 g
Fiber: 5 g
Sugar: 5 g
Sodium: 420 mg
(Values vary based on olive type and optional add-ins.)
This Mediterranean Roasted Cauliflower & Olive Salad is crisp, tangy, and packed with fresh flavors — a simple, wholesome dish that brings the Mediterranean to your table.