Roasted Cauliflower Salad with Feta, Capers, Red Bell Pepper, and Green Onion
(from desert.rose32’s recipe box)
Categories: Salads
Ingredients
- 2 small or medium sized heads cauliflower, stem and core cut out and cut into small bite-sized pieces
- 4 oz. crumbled Feta cheese
- 1 large red bell pepper, chopped into 3/8 inch pieces
- 3 T capers
- 1/4 cup thinly sliced green onion
- Dressing Ingredients:
- 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 2 tsp. Greek seasoning
- fresh ground black pepper to taste (use a generous amount)
- 3 T extra-virgin olive oil
Directions
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Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray. (If you don’t have a large enough baking sheet you may need to use two smaller ones. You want enough space to spread out the cauliflower without crowding it.)
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Cut the cauliflower heads into quarters and cut away the stem and core parts; then cut each cauliflower apart into small bite-sized pieces. (If you cut the cauliflower into larger pieces, then cut down through the stem and pull it apart into smaller pieces, you can eliminate a lot of the crumbly mess you get if you slice through the califlower.)
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Whisk together the lemon juice, Greek seasoning, and a generous amount of freshly ground black pepper; then whisk in the olive oil. Put the cauliflower pieces into a bowl and toss with the dressing mixture until all the pieces of cauliflower are at least partly coated with dressing. Spread cauliflower out in a single layer on the roasting pan and put in the oven to start roasting.
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While the cauliflower cooks, crumble the Feta, cut up the red bell pepper into small 3/8 inch pieces, measure the capers, and thinly slice the green onions.
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Let the cauliflower roast without turning for 30 minutes, or until it’s starting to look lightly browned and the sides that are touching the roasting pan are getting browned. When it’s done, put the cauliflower back into the bowl you tossed it in previously and stir in the crumbled Feta. Let the cauliflower cool for 10-15 minutes, then stir in the diced red bell pepper, capers, and thinly sliced green onion. Season to taste with more fresh-ground black pepper as desired and serve.