Roasted Cauliflower Salad With Olives

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Oxmoor House

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Ingredients

1 large head cauliflower, cut into bite-sized florets (about 6 1/2 cups)

Olive oil-flavored cooking spray

1 tablespoon white wine vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 garlic clove, minced

1/3 cup finely chopped pitted kalamata olives

2 tablespoons coarsely chopped fresh parsley

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