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Kalyn's Kitchen

Roasted Cauliflower Salad with Feta, Capers, and Red Pepper

I loved the Greek flavors in this Roasted Cauliflower Salad with Feta, Capers, and Red Pepper and this tasty low-carb salad is great either warm or cold! 

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Roasted Cauliflower Salad with Feta, Capers, and Red Pepper title photo

This Roasted Cauliflower Salad with Feta, Capers, and Red Pepper is a recipe I came up with a few years ago when I had cauliflower in the vegetable crisper that needed to be used. I loved the salad and made it a few more times through the years, but it never was that popular on the blog. So recently I decided this salad must have better photos to get you guys to appreciate how absolutely amazing it is!

And wow, did I ever enjoying eating the leftovers, which lasted for several days in the fridge. So even though we’re probably just barely on the cusp of salad weather this year, I’m sharing it with my very enthusiastic recommendation to make this salad right away!

It’s made with roasted cauliflower and the salad is even quite good served warm, so I guess that makes this perfect for a salad to make when you’re still willing to turn on the oven. Of course, you know how I am when I update a recipe; I made a couple of tiny changes. I decided this time to roast the red peppers with the cauliflower, which I thought was a nice change. And I slightly increased the amount of Feta cheese and capers, and upped the amount of dressing just a bit to make it an even more tangy combination of flavors.

I’m calling it a salad, because it’s good eaten at room temperature or even cold, but you can definitely serve this warm and call it a side dish if you’d like. And if you like those Greek flavors and are a fan of Roasted Cauliflower, I bet you’re going to like it as much as I did.


Roasted Cauliflower Salad with Feta, Capers, and Red Pepper process shots collage

How to Make Roasted Cauliflower Salad with Feta, Capers, and Red Pepper:

(Scroll down for complete recipe with nutritional information.)

  1. Preheat the oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.
  2. Cut the cauliflower into smallish bite-sized pieces.
  3. Cut a large red bell pepper into half-inch pieces.
  4. Whisk together the lemon juice, olive oil, Greek Seasoning (affiliate link), and black pepper.  (See what’s in Greek seasoning if you don’t have the blend.)
  5. Put the cauliflower and red pepper pieces into a bowl and toss well with the dressing, until all the veggie pieces are at least partly coated with dressing.
  6. Spread out the cauliflower and peppers in a single layer on a large baking sheet and put it in the oven to roast.
  7. Let the cauliflower roast without turning for 30 minutes. Here’s how it looked when it came out of the oven.  
  8. While the vegetables roast, rinse the capers and let them drain. (This might be optional, but I usually rinse them.)
  9. Thinly slice the green onion, both white and green parts.
  10. If you’d like you can just crumble the Feta, but I cut it into small squares which I enjoyed biting into when I was eating the salad. 
  11. Toss the hot cauliflower and peppers with the Feta (in the same bowl) and let it cool for 10 minutes.
  12. Then stir in the capers and thinly sliced green onion.  Season to taste with more fresh ground pepper as desired and serve.

Roasted Cauliflower Salad with Feta, Capers, and Red Pepper close-up photo

Make it a Meal:

I’d eat this Roasted Cauliflower Salad 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. (And I ate my leftovers for breakfast two days in a row and thoroughly enjoyed it as well!)

More Delicious Recipes with Cauliflower:

Low-Carb and Keto Cauliflower Salads 
My Favorite Low-Carb Recipes with Cauliflower Rice
Greek Cauliflower Rice Bake 
Low-Carb Spicy Cauliflower Dirty Rice
Roasted Cauliflower with Garlic 

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

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

Yield 6 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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 a side dish!

Ingredients

Salad Ingredients

  • 1 large head cauliflower, stem and core cut out and cut into small bite-sized pieces
  • 8 oz. Feta cheese, cut into small cubes
  • 1 large red bell pepper, chopped into 1/2 inch pieces
  • 4 T capers
  • 4 large green onions, thinly sliced

Dressing Ingredients

  • 3 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
  • 2 tsp. Greek seasoning (see notes)
  • fresh ground black pepper to taste (use a generous amount)
  • 4 1/2 T extra-virgin olive oil

Instructions

  1. Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.
  2. 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.)
  3. Cut the stem and core part out of the red bell pepper and cut bell pepper into 1/2 inch pieces.
  4. Whisk together the lemon juice (I used my fresh-frozen lemon juice), Greek Seasoning (affiliate link), and a generous amount of freshly ground black pepper; then whisk in the olive oil.
  5. Put the cauliflower and red pepper 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, measure the capers, and rinse with cold water and let drain.
  8. Slice the green onions into thin slices.
  9. 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.
  10. When it’s done, put the cauliflower and red pepper pieces back into the bowl you tossed it in previously and stir in the cubes of Feta.
  11. Let the cauliflower cool for 10 minutes, then stir in the capers, and thinly sliced green onion.
  12. Season to taste with more fresh-ground black pepper as desired and serve.

Notes

Here is a recipe for Greek Seasoning if you want to try making your own.

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

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 237Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 1012mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Roasted Cauliflower Salad with Feta, Capers, and Red Pepper square thumbnail image

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

Find More Recipes Like This One:
Use Salad Recipes to 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.

Historical Notes for this Recipe:
This salad with cauliflower, Feta, capers, and red pepper was first posted April 2014. Updated with better photos and slight improvements to the recipe April 2020.

Roasted Cauliflower Salad with Feta, Capers, and Red Pepper Pinterest image

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    21 Comments on “Roasted Cauliflower Salad with Feta, Capers, and Red Pepper”

  1. I made the Roasted Cauliflower salad recipe the other night. I was excited as i had almost all the ingredients and was looking for a vegetarian dish for something different as i am NOT a vegetarian.
    This could have been exceptional if I hadn’t messed it up. I didn’t have mint and really wanted a touch of mint flavor. Normally I would jump in my car and go to the store for the missing ingredient but COVID-19 stopped that activity. All I had on hand was spearmint flavoring….ewwwwwww I ruined a perfectly lovely recipe. I ate it anyway…my advice is skip the mint if you don’t have the spice or fresh mint leaves. I halved the recipe so I still have a half head of caulifower left so I can try again as I really love all the ingredients.

  2. Thanks Pam; glad you like it.

  3. 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!!

  4. Susie, so glad you liked it!

  5. 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.

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

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

  8. 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.

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

  10. 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.

  11. 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.

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

  13. 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.

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

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

  16. 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.

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

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