Mediterranean Cauliflower Salad

The perfect potluck salad.

Mediterranean Cauliflower Salad

Mediterranean Cauliflower Salad


  • 1 large head cauliflower, separated into florets
  • 2 ½ tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1/2 small red onion, cut into thin strips
  • 1/4 cup chopped fresh parsley
  • 1 can (15-ounce) chickpeas, drained and rinsed thoroughly
  • 1 jar (12-ounce) roasted red bell peppers in olive oil and garlic, drained and thinly sliced
  • 1/4 cup pitted and halved Kalamata olives
  • 1/4 cup red wine vinegar
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Add 2 tablespoons of olive oil to a baking sheet.
  3. Add cauliflower florets, salt and pepper, and toss until coated.
  4. Roast for 20 minutes or until tender and golden brown.
  5. Combine the other ingredients (excluding olive oil) in a large bowl.
  6. When the cauliflower is fully roasted, add it into the other ingredients and toss to combine.
  7. Drizzle with remaining olive oil and serve warm.
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