Description
This Roasted Cauliflower Salad is a delightful blend of flavors and textures, combining tender roasted cauliflower with sweet grape tomatoes, peppery arugula, and crunchy almonds, all tossed in a vibrant pesto dressing.
Ingredients
Units
Scale
Cauliflower:
- 1 head cauliflower, cut into florets
Grape Tomatoes:
- 1 cup grape tomatoes
Roasted Vegetables:
- 4 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Salad:
- 1 1/2 cups arugula
- 1/2 cup shaved Parmesan cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/2 cup pesto
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F.
- Roast tomatoes:
- Toast almonds:
- Assemble salad:
Spread cauliflower florets on a large baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes.
Drizzle tomatoes with 1 teaspoon olive oil, salt, and pepper. Roast for 7-8 minutes.
In a skillet, toast almonds over medium-low heat for 4-6 minutes, stirring frequently.
In a large bowl, combine cauliflower, tomatoes, arugula, onion, almonds, Parmesan, pesto, and olive oil. Toss gently to coat.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 6mg
