Roasted Cauliflower Salad

This Roasted Cauliflower Salad combines the nutty flavor of roasted cauliflower with the freshness of arugula and the saltiness of Parmesan, creating a delightful low-carb Italian dish. It's a perfect side or light main course that is both satisfying and nutritious.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cherry tomatoes - 100 grams, halved
• Arugula - 50 grams
• Parmesan cheese - 30 grams, shaved
• Balsamic vinegar - 1 tablespoon
• Fresh basil - a handful, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, and black pepper until well-coated.
3. Spread the cauliflower in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until golden and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the salad by combining arugula, cherry tomatoes, and fresh basil in a serving bowl.
5. Once the cauliflower is done, let it cool slightly before adding it to the salad bowl.
6. Drizzle the balsamic vinegar over the salad and toss gently to combine.
7. Top with shaved Parmesan cheese before serving.

Nutrition

• Calories: 215
• Protein: 8 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in fiber which aids digestion.
• Rich in antioxidants, helping to reduce inflammation.

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