Roasted cauliflower salad

This is a quick update to a recipe I posted last September (you can see the recipe here). We had loved it so much that when I saw reasonably priced cauliflower at the supermarket, I decided to make it again and this time turn it into a salad by simply adding boiled rice. As tomatoes are so ridiculously expensive this time of the year, I used a can of organic diced tomatoes instead of the fresh ones.

Ingredients (serves 4-6)
- 1 cup long grain rice, washed
- 1 large cauliflower, cut into florets
- 1 can 900 ml organic diced tomatoes (use 4 large tomatoes, cut into wedges, if available)
- 1 large red onion, sliced
- 4 garlic cloves, sliced
- 10 kalamata olives, smashed
- 1 1/2 Tablespoons oregano
- 4 Tablespoons extra virgin olive oil
- 2 + 2 Tablespoons balsamic vinegar
- salt and pepper, to taste

Place the rice into a saucepan, cover with plenty of water ( at least 4 cups), bring to a boil, season with salt and pepper and simmer for 15 minutes or until 'al dente'. Drain rice and rinse with a little bit of cold water. Allow to cool completely.

Arrange the cauliflower florets in an oven-proof dish, alternating with the tomatoes, onions and olives. Sprinkle with salt, pepper and oregano and drizzle with 2 Tablespoons of the balsamic and the olive oil. Bake at 400 F until cauliflower is fork tender and edges start to brown, stirring 2-3 times during cooking.

In a large bowl, combine the rice with the roasted veggies and their cooking juices, add remaining balsamic and toss gently to combine. Taste and adjust seasonings to your preference and...enjoy!

Share this:

, , , , , , ,