Roasted Cauliflower Salad
A vibrant and flavorful salad featuring crispy roasted cauliflower with smoked paprika, fresh greens, cherry tomatoes, and creamy feta, perfect for any occasion.
Ingredients
For the Salad
- 1 head head of cauliflower, cut into florets Select a firm, clean head; if possible, go for organic.
- 2 tablespoons olive oil Extra virgin is my go-to for flavor.
- to taste Salt and pepper Essential for seasoning.
- 1 teaspoon smoked paprika This adds a unique twist; don’t skip it!
- 2 cups mixed greens A blend of arugula and spinach for a peppery kick.
- 1/4 cup red onion, thinly sliced Adds nice crunch and color.
- 1/4 cup cherry tomatoes, halved Opt for vibrant, ripe ones for the best flavor.
- 1/4 cup feta cheese, crumbled A quality brand makes a world of difference.
- 2 tablespoons balsamic vinegar Look for a good quality; it enhances flavors significantly.
- 1 tablespoon lemon juice Freshly squeezed is always better!
Instructions
Preparation
- Preheat your oven to 425°F (220°C), getting it nice and hot for crispy cauliflower.
- On a baking sheet, toss the cauliflower florets with olive oil, salt, smoked paprika, and pepper. Make sure they are coated evenly.
- Spread the florets into a single layer and roast in the oven for 25-30 minutes, stirring halfway for even cooking.
- In a large bowl, combine mixed greens, thinly sliced red onion, and halved cherry tomatoes.
- Once the cauliflower is beautifully roasted, add it to the salad bowl and mix.
- Top with crumbled feta, drizzle the balsamic vinegar, and fresh lemon juice over the salad.
- Toss everything gently to combine, taking care not to crush the cauliflower. Serve it warm.
Notes
Store in an airtight container in the fridge for up to 3 days. For best results, assemble the salad fresh each time.