SIDE 1 Roasted Crispy Cauliflower Salad with Greek Lemon Sauce
This side is a staple in my house. Often I will have kids lined up as it comes out of the oven to taste a bite (often too hot to even chew)... It's that good! It makes fantastic cold leftovers on top of salad or in lunches, so feel free to use throughout the week in any way you like.
1 ½ heads cauliflower, sliced into 1 inch “steaks”
¼ cup olive oil
1 tsp salt, divided
1 pinch red pepper flakes
6 cloves garlic, sliced thinly
1 jar Divina Mediterranean olives, pitted S
1 8-oz pkg hummus
1 8-oz pkg whole milk Greek yogurt
1 lemon, zested and juiced
½ pkg mint, sliced into ribbons
Preheat oven to 375 F.
On a foil-lined baking sheet, drizzle half the oil on the bottom of the pan and spread out cauliflower “steaks”. Coat the tops in olive oil, and sprinkle with half the salt and all of the red pepper flakes.
Place in the oven to roast until browned and the edges of the cauliflower are crispy, about 25 minutes.
While cauliflower is roasting, make Greek Lemon Sauce: in a blender (or by hand) combine the hummus, yogurt, lemon zest and juice. Add the rest of the salt and taste. Adjust seasonings as necessary.
When cauliflower is done, remove from the oven, scatter with olives (as many as you like, but remember a little goes a long way) and sprinkle Greek Lemon Sauce with mint before serving on the side of the crispy cauliflower.
Recipe by Vie at https://getvie.com/free-meal-plans/