Roasted Red Pepper and Cauliflower Salad


  • 1 red bell pepper
  • 1/2 head cauliflower, cut into small florets (about 4 cups)
  • 1 large russet potato, sliced into 1/4-inch-thick rounds
  • 2 tablespoons olive oil
  • dash of salt
  • 4 cups mesclun or torn leaf lettuce
  • 2 tablespoons chopped fresh parsley
  • 8 kalamata olives


  • 2 tablespoons canola or other vegetable oil
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cider vinegar
  • 2 garlic cloves, minced or pressed
  • 2 teaspoons ground fennel seeds (optional)
  • 1/2 teaspoon salt, or more to taste
  • pinch of ground black pepper


Preheat the oven to 400 degrees. Roast the bell pepper. While the roasted pepper steams, place the cauliflower florets and potato slices in a bowl, toss well with the olive oil, and sprinkle lightly with salt. Transfer the vegetables to a baking sheet and roast until tender, about 20 minutes. Use a metal spatula to stir two or three times during roasting to prevent sticking and promote even cooking. The finished cauliflower should be slightly crusty and edged with brown.

Meanwhile, peel off the loosened skin of the cooled roasted pepper. If some of the charred skin doesn’t slip off easily, rinse it with cool running water and gently rub it off. Cut the pepper in half, remove its seeds and stem, slice it lengthwise into thin strips, and set aside. Whisk together all of the dressing ingredients. When the cauliflower and potatoes are ready, remove them from the oven and set aside.

Rinse and drain the mesclun or lettuce. On a large platter, prepare a bed of the greens. Arrange the roasted vegetables on the greens and decorate with the strips of red pepper. Drizzle on the dressing, sprinkle with parsley, and dot with the olives.

Serves 4