Eating Bird Food · by Brittany Mullins★ 5.0 (2)
Roasted Cauliflower Salad
NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 5%
CARBS 8G19% OF CAL
4G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 15G78% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower with olives, red onion, fresh parsley, and lemon juice. A Mediterranean-inspired side that's nutty, tangy, and completely simple to prepare.
sideamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head cauliflower (cut into small florets)
- 3 Tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup pitted Kalamata olives (chopped )
- ¼ cup red onion (diced )
- ¼ cup fresh curly parsley (chopped )
- 2 Tablespoons lemon juice
- 1 large clove garlic (minced)
- Feta cheese (optional)
At a glance
PER SERVING · TIME 35M
CAL 9%·PRO 5%
CARBS 8G19% OF CAL
4G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 15G78% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 309mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 399mg
- Calcium
- 39mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.