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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

  1. Preheat oven to 400 degrees F.
  2. Toss the cauliflower in the coconut oil and sprinkle with salt.
  3. Roast the cauliflower in the oven until tender and golden brown about 20-25 minutes.
  4. While the cauliflower is roasting get all of the other ingredients together in a large bowl.
  5. Add the dressing ingredients to a blender and blend until smooth, setting aside.
  6. When the cauliflower is done roasting add immediately to the bowl with the other ingredients and toss together with the dressing.
  7. Serve immediately, at room temperature, or even cold from the fridge.
  8. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.