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Roasted Cauliflower & Pepper Salad

A vibrant roasted vegetable salad with caramelized cauliflower, sweet peppers, fresh herbs, and a zesty vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 large cauliflower cut into florets
  • 2 large bell peppers sliced
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tsp salt
  • 0.25 tsp black pepper
Dressing
  • 1 lemon zested and juiced
  • 2 tbsp red wine vinegar
  • 0.25 cup fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss cauliflower and peppers with olive oil, garlic, spices, salt, and pepper.
  3. Roast for 25–30 minutes, flipping halfway, until tender and golden.
  4. Whisk lemon zest, lemon juice, and vinegar in a small bowl.
  5. Combine roasted vegetables with dressing and fresh herbs. Serve warm or room temperature.

Notes

Add nuts or feta for extra texture and flavor.