Roasted Cauliflower Salad

Deliciously flavorful Roasted Cauliflower Salad - made with just 8 simple ingredients. This salad is packed with fresh flavors and perfect for summer picnics, cookouts or family dinners!

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 118kcal

Author: Cathy Trochelman

Ingredients

1 head cauliflower cut into florets
1 cup grape tomatoes
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
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 to 400° F.
Spread cauliflower florets on a large rimmed baking sheet; drizzle with 1 Tablespoon olive oil, 1/4 teaspoon salt & 1/4 teaspoon pepper. Roast at 400° for 15-20 minutes.
Drizzle tomatoes with 1 teaspoon olive oil and a sprinkle of salt & pepper. Roast at 400° for 7-8 minutes.
Toast the almonds in a small skillet over medium-low heat for 4-6 minutes. Stir regularly and watch closely to prevent burning.
In a large bowl, combine the roasted cauliflower, roasted tomatoes, arugula, sliced onion, toasted almonds, shaved Parmesan, pesto & olive oil. Toss gently to coat.

Notes

Recipe Variations

- Substitute broccoli for all or some of the cauliflower

- Use bagged, pre-chopped cauliflower florets

- Add additional roasted veggies, such as red pepper, mushrooms, or zucchini

- Omit the red onion

- Substitute baby spinach or other greens for the arugula

- Substitute toasted pine nuts or walnuts for the almonds

- Use sun dried tomato pesto in place of basil pesto

- Substitute fresh mozzarella or goat cheese for parmesan

storing leftovers

Leftover cauliflower salad can be stored in an airtight container in the refrigerator for up to 1 week. Enjoy cold, at room temperature, or even warmed up!

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