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  • Jasmine Norwood-Dioulo

Cauliflower w. roasted tomato & pepper salad

This. Is. Delish!!!!

I tend to get a little over excited about good food and this dish is one that had me dancing with every bite! (My fellow foodies know the dance)

This salad is light, healthy, sexy...yep, a sexy salad...and quick to make!

What you’ll need:

1 Large head cauliflower

2 pints grape or cherry tomatoes

2 large bell peppers (best if red, yellow, or orange)

2 tablespoons chopped fresh parsley

2 garlic cloves minced

3 tablespoons extra virgin olive oil



1 tablespoon red wine vinegar

1 1/3 cups couscous or quinoa

What to do:

  1. Preheat oven to 375 degrees

  2. Cut up cauliflower into 3/4 inch steaks (or smaller) and cut the end pieces into florets

  3. Toss florets with 1 teaspoon oil and arrange on baking sheet

  4. Toss tomatoes with 1 teaspoon oil and put in single layer on same baking sheet

  5. Season with salt and pepper and roast until florets are softened and browned — about 25 mins

  6. Transfer everything from baking sheet to a bowl and reduce oven to 300 degrees.

  7. Roast bell peppers under the broiler until charred on all sides — about 10 mins

  8. Transfer to a bowl (separate from the tomatoes and florets) and cover the bell pepper bowl with plastic wrap — let steam from 10 mins

  9. After 10 mins, Rub bell pepper with paper towels to remove the skin. Cut off the stem, take out the seeds and chop the bell pepper.

  10. Now add bell pepper to bowl that has tomatoes and florets. Stir in 1 teaspoon oil, vinegar, parsley, and season with salt and pepper.

  11. In large skillet of medium heat, warm 1 table spoon of oil.

  12. Add garlic and 2 cauliflower steaks, cover, and cook until underside is golden — about 5 mins. Flip cauliflower, season with salt and pepper and cover. Cook for about 10 more mins.

  13. Transfer cauliflower and garlic to a baking sheet, tent with foil and keep warm in oven

  14. Repeat with 1 tablespoon of oil and remain cauliflower steaks.

  15. At the same time, cook your couscous or quinoa (if you'd like)

  16. Once everything is done…you can put your (BEAUTIFUL) cauliflower roasted tomato and pepper salad in a bowl or on top of the cooked couscous/quinoa and you're finito!

Please let me know if you try it and if you switch up the recipe at all!

I’m making it TONIGHT :-)

Love Always.


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