How To Make Roasted Cauliflower Salad (Mock Pasta)

Preheat the oven to 350 degrees.

Spread chopped cauliflower on a baking pan lined with parchment paper.

Sprinkle Italian seasoning and kosher salt over the cauliflower.

Mix the cauliflower with a spatula to ensure even coating with olive oil.

Roast the cauliflower in the oven for 20 to 25 minutes until lightly golden brown.

Transfer the hot roasted cauliflower to a bowl.

Add halved grape tomatoes and black olives to the bowl with the hot cauliflower.

Pour in about a tablespoon of olive juice for briny flavor.

Grate about a quarter cup of asiago cheese over the mixture.

Add lemon zest to the bowl, avoiding the white part of the rind.

Tear fresh basil leaves and add them to the salad.

Stir all ingredients together and taste for seasoning adjustments.

Equipment Needed

Dietary

Allergens