Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper

Ingredients

• 2 small or medium sized heads cauliflower, stem and core cut out and cut into small bite-sized pieces
• 4 oz. crumbled Feta cheese
• 1 large red bell pepper, chopped into 3/8 inch pieces
• 3 T capers
• 1/4 cup thinly sliced green onion
• 2 T fresh-squeezed lemon juice
• 2 tsp. Greek seasoning
• Fresh ground black pepper to taste
• 3 T extra-virgin olive oil

Directions

1. Heat the oven to 425F/220C. Coat a large baking sheet with non-stick spray. If your baking sheet is too small, use 2 smaller pans instead, because the cauliflower needs room to roast in an uncrowded layer.
2. Cut each cauliflower head into quarters, trim out the stem and core, and break or cut the florets into small bite-sized pieces. For less crumbling, cut through the stem on bigger pieces, then pull them apart into smaller ones.
3. In a small bowl, whisk the lemon juice, Greek seasoning, and a generous grind of black pepper together. Add the olive oil and whisk again until the dressing comes together.
4. Transfer the cauliflower to a bowl and toss it with the dressing, making sure every piece gets at least a little coating.
5. Arrange the cauliflower in one layer on the prepared roasting pan, then slide it into the oven.
6. As the cauliflower roasts, crumble the Feta, chop the red bell pepper into small 3/8 inch pieces, measure out the capers, and slice the green onions thinly.
7. Roast the cauliflower without stirring for 30 minutes, until it begins to turn lightly golden and the sides against the pan are browning.
8. When the cauliflower is ready, return it to the same bowl you used for tossing and mix in the crumbled Feta.
9. Cool the cauliflower for 10-15 minutes, then add the diced red bell pepper, capers, and thinly sliced green onion and stir to combine.
10. Taste and add more freshly ground black pepper if you’d like, then serve.