Roasted Cauliflower Salad
This Roasted Cauliflower Salad is a low-carb, diabetic-friendly dish packed with fiber and antioxidants to help stabilize blood sugar and reduce inflammation. The combination of heart-healthy fats from olive oil, protein from feta, and nutrient-rich vegetables makes it a satisfying and nutritious option for any meal. Its versatility as a warm or chilled dish makes it perfect for potlucks and picnics!
Ingredients
- 1 large head of purple cauliflower (or any cauliflower)
- 1 medium red onion (or match onion color to cauliflower: white or yellow)
- 1 cup crumbled feta cheese
- 2 tbsp olive or avocado oil
- 1 tsp coarse salt
- 1 tsp fresh ground pepper
- ½ tsp cumin
Ingredients
- Preheat Oven: Set oven to 375°F (190°C).
- Prep Vegetables: Clean and chop cauliflower, including leafy greens, into bite-sized pieces. Slice the onion into thin slivers.
- Toss: In a large bowl, toss the cauliflower and onion with oil until evenly coated.
- Season: Spread the mixture onto a baking tray in a single layer. Sprinkle with coarse salt, pepper, and cumin.
- Bake: Roast in the oven for 10-15 minutes, or until cauliflower is tender and slightly browned.
- Finish: Transfer to a serving dish and toss with crumbled feta cheese. Serve warm or chilled.
Pro Tip: For added flavor, drizzle with a squeeze of fresh lemon juice before serving!