This Roasted Cauliflower Salad with Bread and Olives is an easy one pan salad! It makes a great side dish or a light lunch!
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Roasted Cauliflower
Anyone else remember when the only time you saw cauliflower was on a veggie tray? I never knew anyone that actually cooked cauliflower - or if they did, it was usually some boil-in-a-bag or microwaved pouch with cauliflower and cheese sauce.
Now, thanks to the internet, food bloggers, and cooking channels - cauliflower has come into it's own. The first time I really discovered the wonder of cauliflower was the first time I roasted it.
I thought that I would never make cauliflower any other way again. Then I made: Thyme-Rubbed Salmon with Cauliflower "Risotto", Roasted Cauliflower, Sage, and Almond Risotto, and even Pickled Cauliflower.
Roasted Cauliflower Salad with Bread and Olives
Since cauliflower has turned out to be so versatile and so tasty, I am always looking for new ways to try it. So, when I saw Roasted Cauliflower and Bread Salad in Sweet Paul Magazine (which I love, by the way), I knew it would be next on my list.
It was everything I hoped it would be. The cauliflower turns all nutty and toasty, perfectly complimenting the toasted bread. The olives add an earthiness and the goat cheese adds it's tangy creaminess. Fresh parsley brightens it all at the end.
I made a few changes to the recipe because I was also roasting some chicken leg quarters. I wanted them to roast at 450. The original recipe (can be seen in the link above) called for roasting the bread and cauliflower together. Since I was using a higher heat, I started the cauliflower first and then added the bread during the last five minutes.
Roasted Cauliflower and Bread Salad
Ingredients
- 4 cups cauliflower in pieces
- ½ loaf bread torn into pieces
- 2 bay leaves
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 bunch parsley fresh, washed and torn into pieces
- 4 oz goat cheese crumbled
- 1½ cups good olives
- sherry vinegar
Instructions
- Preheat oven to 450.
- Place the cauliflower and bay leaf on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 15 minutes. Pull pan from oven.
- Toss the bread with some olive oil and season it with salt and pepper and add to the cauliflower. Return the pan to the oven and bake for 5 more minutes or until bread is toasted.
- Either place in a bowl and add the parsley, cheese, and olives or just add them to the sheet pan. Drizzle with a little olive oil and sherry vinegar.
Nutrition
Nicole Victory says
OMG! I LOVE cauliflower and am always looking for new ways to incorporate it into meals. This is definitely going on my dinner rotation!
Pam Greer says
Then you would love this!
Amanda Finks says
Love this salad! So yummy!
Amanda says
Sweet Paul's Magazine is amazing, and this salad is right up my alley!
Pam Greer says
I know, I love it!
Christine says
Girl, you intrigued me with the cauliflower but you hooked me with the olives. Can't wait to try this. I love Sweet Paul's too! Thanks for linking up to #SaucySaturdays.
Jennifer Stewart says
This brings new meaning for me to the word panzanella! Love it!
Kirsten says
Pam,
What a lovely idea for a Fall Panzanella!
So pretty, and olives and goat cheese--yum!
Barbara says
This looks amazing! Cauliflower was fine in my book but nothing I ever got too excited about. Then I had it roasted which was so good but this recipe takes further and I can't wait to try it!
Joanne says
I can't stand raw cauli so I'm definitely glad that times have changed! Sign me up for half of that tray!
Liz @ I Heart Vegetables says
OMG you had me at bread salad! 🙂 haha I'm a carb lover so this salad sounds perfect!