Cauliflower salad with orange and olives is an excellent choice for a lean table. Roasted with olive oil, salt, and pepper, cauliflower is magnificent on its own: this cooking method preserves the vegetable's firmness and concentrates its flavor. Similarly, carrots cut into thick rounds can also be roasted.
When roasting vegetables, you can add not only salt and pepper but also your favorite herbs or spices, such as oregano or ground cumin. The orange segments will add freshness to the salad and enhance the flavor of the cauliflower. Don’t forget about the dressing that will bring all the ingredients together.
Cauliflower Salad with Orange and Olives
INGREDIENTS
800 g cauliflower
1 orange
140 g arugula
100 g olives
5 tbsp olive oil
1 tbsp light balsamic vinegar
2 tsp honey
freshly ground black pepper
salt
STEP-BY-STEP RECIPE
Step 1
Preheat the oven to 220 °C. Break the cauliflower into florets and place them in a baking dish. Season with salt and pepper, drizzle with 2 tbsp of olive oil, and roast in the middle of the oven for 25 minutes.
Step 2
Peel the orange and cut the flesh out of the segments with a sharp knife. Hold the orange over a small bowl to catch the juice.
Step 3
In the bowl with the collected juice, add the remaining olive oil, honey, and balsamic vinegar, then whisk all the ingredients together.
Step 4
In a large salad bowl, place the arugula and roasted cauliflower, add the orange and olives, drizzle with the dressing, and gently toss.
