Roasted Cauliflower Salad


  • Your favorite dressing
  • Crushed almonds
  • A sprinkling of parmesan cheese
  • 2 tablespoons olive oil
  • + a drizzle of olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 carrot, diced
  • 1 onion, sliced
  • 1 bell pepper, cubed
  • 1 head of cauliflower, cut in pieces


  • Preheat oven to 400 degrees
  • Coat roasting pan with olive oil.
  • Add vegetables
  • Sprinkle on salt & other seasonings. Drizzle with olive oil. Combine well.
  • After 10 minutes stir the vegetables to move the heat around to ensure even heat distribution. Roast for 10 more minutes.
  • After a total of 20 – 25 minutes, the cauliflower should be done & still have a bite of crispness to it. If you like your cauliflower more tender, cook a few minutes longer.
  • Allow the cauliflower to come down to room temperature.
  • Store over night in the refrigerator.
  • When ready to serve, top with dressing, crushed almonds & parmesan cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s