Mediterranean Roasted Cauliflower Artichoke Salad Food

CAULIFLOWER & ARTICHOKE SALAD

Steps:

• Put the cauliflower and artichoke hearts in a bowl.
• Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
• You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
• Add the shredded carrot and onion if you wish. Stir or shake.
• Add the dressing and spinach dip and stir or shake.
• Cool until serving.

MEDITERRANEAN ROASTED CAULIFLOWER ARTICHOKE SALAD

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into small florets. Place on a baking sheet lined with silicon baking mat, drizzle and toss with olive oil and garlic, then sprinkle with salt and Trader Joe's 21 Seasoning Salute or your favorite no-salt seasoning mix. Roast in the oven at 425 for 10 - 15 minutes, then stir and roast another 5 - 10 minutes or until the cauliflower is tender and browned in spots. If you want to mellow out the onion flavor, you can add the onion in the last 10 minutes of roasting.
• While the cauliflower is roasting, put the remaining salad ingredients in a medium mixing bowl and then, in a separate smaller bowl, whisk together the salad dressing ingredients.
• Toss the cauliflower into the bowl and stir to mix everything together, then drizzle with some of the dressing and stir to coat. Add more dressing as needed until the salad is dressed to your liking.
• Crumble feta cheese over top and enjoy warm, or store in an airtight container in the refrigerator for later. You can eat this cold or at room temperature, but personally, I feel it tastes best warm.

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
• Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
• Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
• Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
• Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.