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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
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
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Preheat oven to 400 degrees F.
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Toss the cauliflower in the coconut oil and sprinkle with salt.
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Roast the cauliflower in the oven until tender and golden brown about 20-25 minutes.
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While the cauliflower is roasting get all of the other ingredients together in a large bowl.
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Add the dressing ingredients to a blender and blend until smooth, setting aside.
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When the cauliflower is done roasting add immediately to the bowl with the other ingredients and toss together with the dressing.
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Serve immediately, at room temperature, or even cold from the fridge.
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Store in an airtight container in the fridge for up to one week.
Recipe Notes
*choose organic ingredients when possible.