Lemon-Roasted Mediterranean Cauliflower Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cauliflower florets roasted with garlic and lemon, tossed with kalamata olives, cherry tomatoes, and fresh herbs for a bright and satisfying vegetarian salad. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs cauliflower head, cut into florets, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups cauliflower florets with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper until coated evenly.
  2. Step 2: Spread cauliflower in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through, until edges are golden and cauliflower is tender.
  3. Step 3: Transfer roasted cauliflower to a large bowl. Add 2 tbsp lemon juice, 1/2 cup halved kalamata olives, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Toss gently to combine.
  4. Step 4: Sprinkle 1/3 cup crumbled feta cheese over the salad before serving for a creamy and tangy finish.

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