Roasted Cauliflower Salad

This Roasted Cauliflower Salad is a delightful blend of Mediterranean flavors, featuring crispy cauliflower, fresh herbs, and a tangy dressing. Perfect for a keto-friendly lunch, it's both satisfying and nutritious.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 3 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Feta cheese - 100g, crumbled
• Cherry tomatoes - 200g, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 2 tablespoons
• Red wine vinegar - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Remove the leaves and stem from the cauliflower, then cut it into small florets.
3. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
4. Spread the cauliflower on a baking sheet lined with parchment paper and roast for 25 minutes or until golden brown and tender, stirring halfway through.
5. While the cauliflower is roasting, prepare the salad dressing by whisking together lemon juice, red wine vinegar, and a pinch of salt in a small bowl.
6. In a large salad bowl, combine the roasted cauliflower, cherry tomatoes, cucumber, red onion, and parsley.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Top with crumbled feta cheese before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 13 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 780 mg
• Cholesterol: 25 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins.
• Low in carbs, making it suitable for a ketogenic diet.

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