Roasted Cauliflower Salad

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil

Directions

1. Spread the cauliflower florets out on a rimmed metal baking pan. Pour over 3 tablespoons olive oil, season with salt and pepper, and toss everything around until the cauliflower is coated.
2. Roast at 425 degrees for 15 minutes, giving the pan a stir once along the way. Set the cauliflower aside until it has cooled for about 15 minutes.
3. In a bowl, stir together the vinegar, 2 tablespoons olive oil, feta, walnuts, red onion, parsley, basil, and salt. Add the roasted cauliflower and toss gently so every piece gets dressed.
4. Refrigerate for at least 30 minutes so the flavors can come together.