This vegan salad with roasted cauliflower, raisins, olives, and capers tastes great warm or cold. Use more raisins if you like your salad sweeter.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Combine cauliflower, onions, 2 tablespoons olive oil, and salt in a large bowl. Spread out onto a baking sheet. Reserve bowl.

  • Bake in the preheated oven, turning every 10 minutes, until cauliflower is soft and slightly browned, about 30 minutes.

  • Combine olives, capers, and raisins in the bowl. Add roasted cauliflower and onions. Stir together 3 tablespoons olive oil, lemon juice, and mustard in a cup. Pour over salad and mix well. Stir in parsley and dill. Season with salt and pepper.

Nutrition Facts

219 calories; protein 3.5g; carbohydrates 14.3g; fat 17.6g; sodium 201.3mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2018
I thought this was very good. Made it for a party that got canceled but I didn't mind having it all for myself! There was too much olive oil for my personal taste (I tend to not like things very oily) and dill isn't my favorite herb but that's another personal taste thing. Overall I really enjoyed this and I'm absolutely going to make it again and just replace the dill with something else. Read More
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