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Roasted Mediterranean cauliflower salad with olives and peppers.

Roasted Cauliflower Salad

This Mediterranean Roasted Cauliflower Salad is a vibrant, fiber-packed dish that brings the sunny flavors of the Mediterranean to your table. Featuring caramelized, golden-roasted cauliflower, crisp bell peppers, and briny Kalamata olives, it is all tossed in a zesty, homemade lemon-garlic vinaigrette. It is the perfect healthy side dish or light main meal for anyone following a Mediterranean diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables:
  • 1 large head cauliflower cut into bite-sized florets
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 medium red onion thinly sliced into wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon red pepper flakes optional
For the Salad Add-ins:
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup green olives pitted and sliced
  • 1/2 cup fresh Italian parsley chopped
For the Lemon Garlic Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano

Method
 

  1. Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Season the Vegetables: In a large bowl, toss the cauliflower florets, bell pepper strips, and red onion wedges with 3 tablespoons of olive oil, salt, pepper, and red pepper flakes until evenly coated.
  3. Roast to Perfection: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until the cauliflower is tender and the edges are caramelized.
  4. Whisk the Dressing: While the vegetables roast, combine the olive oil, lemon juice, minced garlic, Dijon mustard, and dried oregano in a small jar. Shake or whisk vigorously until emulsified.
  5. Assemble the Salad: Transfer the warm roasted vegetables to a large serving bowl. Add the halved olives and chopped fresh parsley.
  6. Toss and Serve: Drizzle the dressing over the salad and toss gently to combine. Serve warm, at room temperature, or chilled.

Notes

  • Meal Prep Friendly: This salad holds up beautifully in the fridge for up to 4 days, making it an excellent option for healthy weekday lunches.
  • Boost the Protein: To turn this into a heartier main meal, toss in a can of rinsed, roasted chickpeas or serve alongside grilled halloumi.
  • The Maillard Effect: Ensure your cauliflower is dry before roasting; moisture prevents the browning that creates the signature nutty flavor of this dish.
  • Flavor Balance: If the salad tastes "flat," add a small squeeze of fresh lemon juice just before serving to brighten the roasted flavors.