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

Directions

Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray. Cut the cauliflower heads into quarters and cut away the stem and core parts; then cut each cauliflower apart into small bite-sized pieces. Whisk together the lemon juice , Greek seasoning, and a generous amount of freshly ground black pepper; then whisk in the olive oil. 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. Spread cauliflower out in a single layer on the roasting pan and put in the oven to start roasting. 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. 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. When it’s done, put the cauliflower back into the bowl you tossed it in previously and stir in the crumbled Feta. Let the cauliflower cool for 10-15 minutes, then stir in the diced red bell pepper, capers, and thinly sliced green onion. Season to taste with more fresh-ground black pepper as desired and serve.