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

My tastebuds were blown away by this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper and this tasty cauliflower salad is also Keto, low-glycemic, gluten-free, meatless, and South Beach Diet Phase One! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper.

Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper found on KalynsKitchen.com

There’s a pretty steady stream of good food coming out of my kitchen, which means a recipe really has to be special to completely blow me away.  And even though it started out as an experiment when I found two smallish heads of cauliflower in the crisper drawer that needed to be used, this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper really did blow my mind. So, so delicious!

I’m calling it a salad, because it’s good eaten at room temperature or even cold, but I actually tossed the cauliflower with the dressing before I roasted it. When it was cooked, I mixed the hot cauliflower with a very generous amount of crumbled Feta, then stirred in capers, red bell pepper and a little chopped green onion after the roasted cauliflower cooled for a few minutes.  Unless  you’re a complete cauliflower hater (you know who you are) you simply must try this one!

I was also pleasantly surprised to discover that this Roasted Cauliflower Salad with Feta still tasted great after it had been in the fridge overnight. I ate it happily for lunch for a couple of days, although it was best the first two days.

Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper found on KalynsKitchen.com

Preheat the oven to 425F/220C.  Cut the cauliflower into smallish bite-sized pieces. Whisk together the lemon juice, olive oil, Greek seasoning, and black pepper.  (You can use that link to see what’s in Greek seasoning if you don’t have the blend.) Put the cauliflower into a bowl and toss it well with the dressing, until all the cauliflower pieces are at least partly coated with dressing.

Spread out the cauliflower in a single layer on a large baking sheet that you have sprayed with non-stick spray and put it in the oven to roast. While the cauliflower roasts, measure the capers, thinly slice the green onion, chop the red bell pepper, and crumble the Feta. Let the cauliflower roast without turning for 30 minutes.  Here’s how it looked when it came out of the oven.  The sides touching the baking sheet were nicely browned as well.

Toss the hot cauliflower with the Feta and let it cool for 10-15 minutes. Then stir in the capers, finely chopped red bell pepper, and thinly sliced green onion.  Season to taste with more fresh ground pepper as desired and serve.

Roasted Cauliflower Salad with Feta, Capers, Red Bell Pepper, and Green Onion found on KalynsKitchen.com

Make it a Meal:

I’d eat this Roasted Cauliflower Salad with Feta for lunch as a main-dish salad, but it would also be great for dinner as a side dish for something like Very Greek Grilled Chicken or Sumac-Rubbed Salmon Roasted in Olive Oil.

More Delicious Recipes with Cauliflower:

The BEST Low-Carb Cauliflower Salads ~ Kalyn’s Kitchen
Low-Carb Cauliflower Deep Dish Pizza ~ Sugar Free Mom
Cheesy Baked Cauliflower Tots ~ Kalyn’s Kitchen
25 Amazing Low-Carb Cauliflower Recipes ~ I Breathe, I’m Hungry
Cauliflower with Garlic and Lemon ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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

My tastebuds were blown away by this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper and this tasty cauliflower salad is perfect for lunch!

Ingredients:

Salad 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

Dressing Ingredients

  • 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
  • 2 tsp. Greek seasoning
  • fresh ground black pepper to taste (use a generous amount)
  • 3 T extra-virgin olive oil

Directions:

  1. Preheat oven to 425F/220C.
  2. Spray a large baking sheet with non-stick spray.  (If you don’t have a large enough baking sheet you may need to use two smaller ones.  You want enough space to spread out the cauliflower without crowding it.)
  3. Cut the cauliflower heads into quarters and cut away the stem and core parts; then cut each cauliflower apart into small bite-sized pieces.  (If you cut the cauliflower into larger pieces, then cut down through the stem and pull it apart into smaller pieces, you can eliminate a lot of the crumbly mess you get if you slice through the cauliflower.)
  4. Whisk together the lemon juice (I used my fresh-frozen lemon juice), Greek seasoning, and a generous amount of freshly ground black pepper; then whisk in the olive oil.
  5. Put the cauliflower pieces into a bowl and toss with the dressing mixture until all the pieces of cauliflower are at least partly coated with dressing.
  6. Spread cauliflower out in a single layer on the roasting pan and put in the oven to start roasting.
  7. While the cauliflower cooks, crumble the Feta, cut up the red bell pepper into small 3/8 inch pieces, measure the capers, and thinly slice the green onions.
  8. Let the cauliflower roast without turning for 30 minutes, or until it’s starting to look lightly browned and the sides that are touching the roasting pan are getting browned.
  9. When it’s done, put the cauliflower back into the bowl you tossed it in previously and stir in the crumbled Feta.
  10. Let the cauliflower cool for 10-15 minutes, then stir in the diced red bell pepper, capers, and thinly sliced green onion.
  11. Season to taste with more fresh-ground black pepper as desired and serve.

Notes:

This was surprisingly good after it had been in the fridge overnight and kept well for a day or two.

Recipe created by Kalyn when she had two heads of cauliflower in the fridge that needed to be used.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower is a perfect low-glycemic vegetable for the South Beach Diet, and this Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper would be approved for all phases and it’s also perfect for other low-carb eating plans, including Keto.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper found on KalynsKitchen.com

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17 comments on “Low-Carb Roasted Cauliflower Salad with Feta, Capers, and Red Pepper”

  1. Thanks Pam; glad you like it.

  2. Kayln – You hit this one out of the park! Sooo tasty.

    You are incapable of making a boring or indifferent salad – and that's good news for your readers. Thank you!!

  3. Susie, so glad you liked it!

  4. I just made this for a potluck at my CSA farm dinner, and it is fabulous! I am planninf on serving it again with a simple roast pork tenderloin at another time.

  5. I can't wait to try this!! I have most of the ingredients right now and will probably make some tonight!! thanks 🙂

  6. Kadensgran, so glad you enjoyed it so much. That's just how I felt too, loved it!

  7. This was absolutely fabulous. I knew we would like it but it went way beyond that to love. The flavors were perfect. Thank you so much for a new favorite for my husband and I.

  8. Oh Liz, you are too sweet, thanks! Hope you like it as much as I did.

  9. I had no idea what I was going to serve on the side of tonight's dinner, but once again, it's Kalyn To The Rescue! This salad has all the things I'm craving right now, and have in my kitchen.

    I'm beginning to think I should just come here first thing when I'm menu planning and make it easier on myself 😉 Thank you so much.

  10. Barb, flavorwise I think it would be fine. I'm not sure how much the goat cheese would melt and stick the cauliflower together (more than the Feta for sure.) Maybe let the cauliflower cool a bit before you toss the cheese in. And please report back how it was.

  11. How do you think goat cheese would be instead of the feta? Not a huge fan of feta but I love goat cheese.

  12. I provided a link in the post so you can click to see what's in Greek Seasoning, and I'd just use the ones you have of those.

  13. I have everything except the greek spice, any substitute recommendations? Thanks Kalyn.

  14. Lydia, I am kind of falling in love with that Greektown Billygoat Seasoning from The Spice House. It's good in so many things.

  15. I know people say that bacon makes everything better, but I'm beginning to think it's Greek seasoning that makes everything better. I love how you've used it in this salad.

  16. Joanne, yaay. So glad you like it.

  17. You've got a roasted cauliflower and feta fan right here! This salad sounds great to me!

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