Roasted Cauliflower Salad

🛒 Ingredients

• Cauliflower, raw 200 g · 50 kcal
• Olive oil 15 g · 130 kcal
• Lemon juice 15 g · 4 kcal
• Fresh parsley, chopped 15 g · 6 kcal
• Red onion, sliced 30 g · 12 kcal
• Cherry tomatoes, halved 75 g · 13 kcal
• Mixed salad greens 30 g · 8 kcal
• Toasted sliced almonds 14 g · 80 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Cut cauliflower into bite-sized florets, toss with half of the olive oil, salt (from total allowance), and pepper on a baking sheet.
2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Allow to cool slightly.
3. In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced red onion, and chopped parsley.
4. Add the slightly cooled roasted cauliflower to the bowl. In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to make the dressing.
5. Pour the dressing over the salad ingredients and toss gently to combine. Sprinkle with toasted sliced almonds just before serving.