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Roasted Cauliflower Panzanella Salad
Ingredients
  • 1 large cauliflower head, cut into bite-sized florets (about 6 cups)
  • 6 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 10 ounces of sourdough bread, cut into 1-inch dice (about 10 cups)
  • 4 medium-sized tomatoes, diced into 8 pieces each
  • 1 red onion, thinly sliced
  • 4 tablespoons capers
  • ½ cup of kalamata olives
  • 2 cloves garlic, grated
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 cup chopped parsley
  • Salt and pepper
Steps
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