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Salad

1 small head cauliflower, or 5 cups florets                           3 Tbsp. olive oil

1 cup cherry tomatoes, sliced                                                1/4 cup sliced red onion

1/4 cup kalamata olives                                                         4 ounces feta cheese, crumbled

1/4 cup fresh basil, chopped

Dressing

2 lemons or 1/4 cup lemon juice                                           1 lemon zested

1/2 teaspoon salt and pepper                                                 2 cloves garlic, minced

1/4 cup extra virgin olive oil

 

Preheat oven to 425 degrees F.

Lay cauliflower florets on a baking sheet.

Toss with 3 tbsp oil and stir to coat well.

Bake 35 minutes. Set aside to cool.

In a large bowl add the cooled cauliflower, tomatoes, onion, olives, feta and basil.

Whisk the dressing ingredients together in another bowl.

Toss the dressing over the cauliflower salad and mix well.

Serve immediately or keep refrigerated until ready to serve.

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