Roasted cauliflower salad

Delight in a medley of flavors with this scrumptious roasted cauliflower salad. Perfectly roasted cauliflower combined with fresh greens and zesty dressing.

Ingredients:

• 2 heads cauliflower, cut into medium florets
• 2 tablespoons olive oil 
• 2 teaspoons kosher salt 
• 1 teaspoon freshly ground black pepper 
• 1/2 cup pine nuts 
• 1/4 cup pesto 
• 3 tablespoons champagne vinegar 
• 6 cups mixed baby arugula, spinach and kale 
• 1/2 cup pitted Castelvetrano olives, halved 
• 1/2 cup pitted kalamata olives, halved 
• 1/2 cup fresh Italian parsley leaves 

Instructions:

1. Heat up the oven to 230 °C.
2. Mix the cauliflower pieces with olive oil, salt, and pepper, then spread them out on 2 baking sheets. Bake until the cauliflower turns deep golden, around 18 to 20 minutes. Let it cool down.
3. At the same time, in a dry frying pan over medium heat, brown the pine nuts until they are slightly browned, for about 4 to 5 minutes. Add them to the baking sheets with the cauliflower.
4. After that, combine the pesto and champagne vinegar in a small jar with a lid. Close the lid tightly and shake well until everything is mixed thoroughly.
5. Arrange the baby greens on a large serving plate, add the cooled cauliflower and pine nuts on top, then sprinkle the olives and parsley. Just before serving, pour the dressing over and mix it all together.

Summary:

• Calories: 1464 kcal
• Fat: 115 g
• Protein: 45 g
• Carbs: 93 g
• Potassium: 5418 mg
• Magnesium: 558 mg