Roasted Cauliflower Couscous Salad with Lemon & Feta
Cauliflower couscous will quietly win you over. Roasted cauliflower turns soft and a little bit golden, breaking down into couscous-like bits. A lemon dressing brightens the olives and roasted cauliflower. It’s light, surprisingly savory, and bright.
Servings: 8
Calories: 120.53kcal
Ingredients
- 2 heads cauliflower cut into florets (about 2 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup diced yellow onion
- 1 tablespoon minced garlic
- ¼ cup chopped fresh parsley
- ¼ cup kalamata olives pitted and sliced
Dressing
- 3 tablespoons olive oil
- 1 lemon juice and zest
- ¼ teaspoon salt
Topping
- ¼ cup feta cheese
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Place half of the cauliflower in a food processor and pulse until it resembles couscous.
- Transfer to one of the prepared baking sheets, and repeat with the remaining cauliflower.
- Drizzle with oil, and stir in the onion and garlic. Sprinkle with salt and pepper.
- Roast for 30 to 35 minutes, stirring halfway through.
- Let cool and scrape into a serving bowl.
- Stir in parsley and olives.
Notes
Mix the dressing by storing together the olive oil, lemon juice, zest, and salt in a small bowl. Toss with the cauliflower mixture. Top with the feta and serve.
Nutrition
Calories: 120.53kcal | Carbohydrates: 5.81g | Protein: 2.3g | Fat: 10.65g | Saturated Fat: 2.01g | Polyunsaturated Fat: 1.04g | Monounsaturated Fat: 7.11g | Cholesterol: 4.17mg | Sodium: 504.35mg | Potassium: 243.26mg | Fiber: 2.01g | Sugar: 1.86g | Vitamin A: 197.47IU | Vitamin C: 42.26mg | Calcium: 49.25mg | Iron: 0.61mg