Roasted Cauliflower Salad

Recently, I was in charge of bringing the vegetables to a potluck dinner. Someone had already signed up for the salad, so I needed  something quick and easy to make. But it can be tricky bringing vegetables to a potluck.  How do you keep veggies warm without having them turn to mush? Cooking them once you get there can be a hassle with extra pots and minimal stove space, not to mention getting in the way of the host(ess).

The answer is to bring something that can be served at room temperature. This recipe fits the bill. And it's great not only for potlucks, but if you've got a bunch of people coming over and you don't want to spend a lot of time fussing at the last minute. The fresh rosemary and garlic gets roasted right into the cauliflower and is so tasty and aromatic.

Roasted Cauliflower Salad
1 medium-sized head cauliflower: stem and core then cut into small bite-sized pieces



Toss cauliflower pieces in a mixture of 1/3 cup olive oil
2 Tbsp lemon juice
3-5 cloves garlic, crushed
5-8 stalks rosemary, leaves removed and chopped finely

Roast on parchment lined cookie sheet for 30-45 minutes at 350º until lightly roasted.

Transfer cauliflower to a large bowl and toss in
1/4 c crumbled Feta cheese

Mix in the remaining vegetables:
1 large red bell pepper, diced
3 T capers
3 green onions, thinly sliced green onion
2 grated carrots

No need for additional dressing.

I really like this little gadget. Judy brought it back for me from Alaska. It's a ulu knife with a chopping board that is bowl shaped. Originally, it was made for skinning walrus meat, which I don't do a lot of. I mostly use it for herbs.

Mix the herbs in the olive oil.

Toss the cauliflower bits in the the oil and herbs to completely  cover.

Roast the cauliflower in a 350º oven for about 35 minutes. It should have some nice browned bits.  Mix it with the chopped veggies. Voila. Quick & easy.