Cauliflower Salad

This salad is such a magnificent accompaniment to a wide array of entree’s, but especially so with Italian meals. I made this along side prosciutto wrapped chicken (recipe coming soon) and it was the perfect addition to the menu.

Ingredients (feeds 2-4)

  • one head cauliflower

  • EVOO

  • 2 cloves minced garlic

  • chopped basil (you can also substitute Italian parsley)

  • 3 tbsp capers

  • 1 1/2 tbsp fresh citrus (lemons or orange is best, pairs well with the saltiness of the capers)

  • red pepper flakes, or more to taste

  • Salt and pepper *we are partial to pink salt and rainbow peppercorns*

Preheat oven to 425F and line a baking sheet with parchment paper (all about the easy cleanup).

Start by separating the the head of the cauliflower from the stalk and removing the leaves.

Do a rough chop on the cauliflower. The more flat surfaces their are, the better carmelization and texture they will get! Caramelization is essential to giving the roasted cauliflower the right flavor. taking this veggie from good to killer.

Place the larger florets of cauliflower in a large bowl, toss with a healthy drizzle of EVOO, minced garlic, and pepper. Keep remaining “bits” of cauliflower in a separate bowl to use later.

Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients– chop the basil *or parsley, juice your citrus, clean up (I always clean as I go. It makes for a far less overwhelming cleaning at the end of the night.)

After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it’s ready you will be able to pierce it easily with a fork.

Once done – remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool.


Once cool, toss the room temperature cauliflower into a salad bowl along with a touch more olive oil, basil, capers, orange/citrus juice and red pepper flakes. The red pepper flakes are very spicy – which we like, but be mindful. Toss to evenly incorporate the mixture – you can add extra seasoning or olive oil if desired.

Serve it cold, or at room temperature. This salty/sweet nutrient packed side dish is a real winner!

Its gluten-free, low carb and incredibly delicious.