Roasted Cauliflower and Carrots with Black Olive Dressing
(from kylerhea’s recipe box)
SERVE ON::
Romaine
Red or green lettuce
Spinach
Grilled or roasted onions
Fennel
Summer Squash
Sliced tomatoes
Roasted root vegetables (carrots, beets, potatoes or sweet potatoes)
Grilled or seared fish or lamb
EXTRAS::
Roasted red peppers
White beans
Chickpeas
Israeli couscous
Fresh parsley
Toasted pine nuts
Feta or Goat cheese
Hard cooked eggs
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Dressing comes from the book Best Dressed
Source: Best Dressed
Categories: Carrots, Cauliflower, June2018, Low Carb, Salad Dressing, Salads
Ingredients
- 2 Tbs White Balsamic VINEGAR
- 1 medium GARLIC clove, minced
- 1 tsp finely grated lemon zest
- Pinch of red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1/3 cup Kalamata olives, finely minced
- 1/3 cup EVOO
- 3 Tbs basil, chiffonade
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- Cauliflower
- Red onion
- Yellow squash
- Cherry tomatoes, 1/2 - 1 cup
- Carrots, 4
Directions
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Preheat oven to 400 degrees. On a sheet pan, roast the cauliflower (sliced and broken into florets), red onion (cut into thick slices and then chunks), and yellow squash (cut into chunks) and carrots (cut in diagonal chop). Quarter the cherry tomatoes.
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In a glass jar, combine the vinegar, garlic, lemon zest, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper, and swirl to dissolve the salt. Add the olives, basil, and olive oil, screw on the lid tightly, and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Shake to recombine just before serving.
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Combine the veg in a bowl and add dressing.