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Prep Time
10
minutes
Cook Time
25
minutes
Total Time
35
minutes
Servings
4
Author
Sara
Ingredients
1
head cauliflower
stem removed and cut into 1 inch pieces
1
tablespoon
coconut oil
1/2
teaspoon
salt
1/4
cup
sun dried tomatoes
lightly chopped
1/4
cup
kalamata olives
pitted and cut in half
1/4
cup
pine nuts
toasted lightly in a dry pan over medium heat
1/2
cup
fresh basil leaves
torn into pieces
Dressing
2
tablespoons
onion
diced
1
tablespoon
dijon mustard
2
tablespoons
balsamic vinegar
1
garlic clove
peeled and lightly minced
1/4
cup
olive oil
pinch
salt and ground black pepper
Instructions
Preheat oven to 400 degrees F.
Toss the cauliflower in the coconut oil and sprinkle with salt.
Roast the cauliflower in the oven until tender and golden brown about 20-25 minutes.
While the cauliflower is roasting get all of the other ingredients together in a large bowl.
Add the dressing ingredients to a
blender
and blend until smooth, setting aside.
When the cauliflower is done roasting add immediately to the bowl with the other ingredients and toss together with the dressing.
Serve immediately, at room temperature, or even cold from the fridge.
Store in an airtight container in the fridge for up to one week.
Recipe Notes
*choose organic ingredients when possible.