Roasted Cauliflower Mediterranean Salad

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🥗 Roasted Cauliflower Mediterranean Salad

📝 Description

This vibrant Mediterranean salad features golden roasted cauliflower, crisp veggies, briny olives, and creamy feta tossed in a zesty lemon-olive oil dressing. It’s hearty yet refreshing, packed with bold flavors and perfect as a main or side.

🛒 Ingredients (Serves 3–4)

For the Roasted Cauliflower:

  • 1 medium cauliflower (cut into florets)
  • 3 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Salad:

  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (diced)
  • ¼ red onion (thinly sliced)
  • ⅓ cup Kalamata olives (pitted & sliced)
  • ½ cup feta cheese (crumbled)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp fresh mint (optional)

For the Dressing:

  • 3 tbsp olive oil
  • 1½ tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 garlic clove (minced)
  • ½ tsp dried oregano
  • Salt & pepper to taste

👩‍🍳 Instructions

  1. Roast the cauliflower
    • Preheat oven to 200°C (400°F).
    • Toss cauliflower with olive oil, paprika, cumin, garlic powder, salt, and pepper.
    • Spread on a baking tray and roast for 25–30 minutes until golden and slightly crispy.
    • Let it cool slightly.
  2. Prepare the dressing
    • Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
  3. Assemble the salad
    • In a large bowl, combine roasted cauliflower, tomatoes, cucumber, onion, olives, and herbs.
    • Drizzle dressing over and toss gently.
  4. Finish
    • Sprinkle feta cheese on top.
    • Serve warm or chilled.

🍽️ Serving Ideas

  • Enjoy as a light meal on its own
  • Serve alongside grilled chicken or fish
  • Pair with pita bread or hummus

💡 Tips for Best Results

  • Roast cauliflower until edges are slightly charred for deeper flavor
  • Don’t overcrowd the tray—this helps crispiness
  • Add chickpeas for extra protein
  • A drizzle of tahini sauce makes it extra creamy

🥗 Nutritional Info (Approx. per serving)

  • Calories: 250–300 kcal
  • Protein: 8–10 g
  • Fat: 18 g
  • Carbs: 15–18 g

❓ Q&A

Q: Can I make it vegan?
Yes—just skip feta or use a plant-based alternative.

Q: Can I prepare it ahead?
Yes! Roast the cauliflower and prep veggies ahead, then toss with dressing before serving.

Q: What other veggies can I add?
Bell peppers, spinach, or roasted zucchini work great.

Q: How long does it last?
Up to 3 days in the fridge in an airtight container.

If you want, I can turn this into a restaurant-style plated version, a high-protein variation, or a viral FB caption + post idea 📸

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