From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 30 minutes Serving: 4-6 People
For the cauliflower: 1 head of cauliflower, broken into florets 2 garlic cloves, minced 1 tablespoon olive oil sprinkle of salt & pepper For the salad: 1 cup grape tomatoes, quartered 4 mini cucumbers 8 pitted kalamata olives, sliced ½ cup artichokes, roughly chopped 2 tablespoons capers, drained & rinsed ¼ red onion, chopped ¼ teaspoon chili flakes (optional) ¼ cup fresh parsley, roughly chopped juice of one lemon 2-3 tablespoons olive oil salt & pepper to taste
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easier cleanup.
Place florets and minced garlic in a large bow. Sprinkle salt & pepper and drizzle with one tablespoon of olive oil. Toss until cauliflower florets and minced garlic are coated with the olive oil.
Spread the florets in an even layer on the baking sheet and roast (in the preheated oven) for 30 minutes, turning once halfway.
While the cauliflower is roasting, prep the other ingredients.
Place tomatoes, cucumbers, red onion, olives, artichokes, parsley and capers into a large bowl. Sprinkle salt, pepper and chili flakes.
Remove cauliflower from the oven and let it cool to room temperature.
Add cauliflower to the other ingredients, add olive oil and lemon juice and toss to combine.
Serve and enjoy!
You can also use the bagged pre-cut cauliflower florets.
Download and print our recipe below!