Roasted Cauliflower Salad with Olives

Ingredients

• 1 large head cauliflower cut into bite-sized florets ( 6 1/2 cups)
• 0.3 teaspoon pepper red crushed
• 1 tablespoon olive oil extravirgin
• 2 tablespoons parsley fresh coarsely chopped
• 1  garlic clove minced
• 0.3 cup kalamata olives pitted finely chopped
• 0.5 teaspoon salt 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 45
2. Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray.
3. Bake at 450 for 20 minutes or until tender and lightly browned, stirring after 10 minutes.
4. While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk.
5. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat.
6. Serve warm or at room temperature.