Roasted Cauliflower & Pepper Salad with Capers and Sheep Cheese

This roasted veggie salad can be a great addition to any main dish, for example, it pairs nicely with baked cod and a baked sweet potato for dinner.

Here are some of the health benefits of this dish:

Cauliflower is low in calories but packed with nutrients and fiber, which makes this veggie a good choice in supporting weight loss. The fiber in cauliflower feeds our healthy gut bacteria which helps to reduce inflammation and aids our digestion (1). Cauliflower contains antioxidants like glucosinolates, which have been shown to slow cancer cell growth (2). In addition to these benefits, cauliflower is an excellent source of vitamins and minerals like vitamin C, vitamin K, vitamins B9 and B6, potassium, manganese, magnesium, and phosphorus.

Capers are the flower buds from a bush (Capparis spinosa) native to the Mediterranean, that are often eaten pickled. Capers are low in calories and can provide several key nutrients to our diet. Capers are high in sodium, vitamin K, iron, copper, and fiber (3). The caper berries are also high in antioxidants like quercetin, kaempferol, epicatechin, and proanthocyanidins, which help to protect our cells from damage, reduce inflammation and support the prevention of chronic disease (4).

Here’s the recipe:

Ingredients:

1 large head of cauliflower, stemmed/cored and cut into bite-size pieces or riced

8 oz. sheep cheese, cubed

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

½ small onion, chopped

4 tbsp. capers

Dressing Ingredients:

3 tbsp. lemon juice

1-2 cloves garlic, minced

2 tsp. (each) oregano, parsley

4 tbsp. avocado oil

Sea salt, black pepper, to taste

Instructions:

Preheat the oven to 425 degrees F. Cover a large baking sheet with parchment paper. In a small bowl whisk together the dressing ingredients. Combine the vegetables with the dressing, and spread the mixture out in a single layer on the baking sheet, and cook for about 30 minutes or until lightly browned. Place the vegetables into a serving dish, cool for about 10 minutes, then stir in the capers and sheep cheese. (Serves about 6)

*Note: you can substitute feta or parmesan cheese for the sheep cheese in this dish.

- Enjoy!

Here’s another cauliflower and capers recipe.