ripe olive cauliflower salad
Olives always add a little zing to recipes, imho. Try this salad with your favorite grain!
No Image
prep time
15 Min
cook time
30 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 pound cauliflower (1 head)
- 2 tablespoons olive oil
- 3-4 small shallots, peeled and sliced
- 1/4 cup butter
- 1/2 cup sliced green or black ripe olives
- 1 tablespoon fresh thyme
- 1/4 cup fresh parsley
- 2 tablespoons lemon juice
- 3 tablespoons toasted sunflower seeds
- 1/4 cup chopped flat leaf parsley
- 1 cup cooked barley, sorghum, quinoa, wheat berries...
- 1/2 cup shaved parmesan
How To Make ripe olive cauliflower salad
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Step 1Preheat oven to 425˚F. Cut cauliflower into bite-sized pieces. Place rimmed tray and toss with olive oil, shallots, and salt. Roast, stirring occasionally, until cauliflower is golden, about 30 minutes.
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Step 2As cauliflower roasts, melt butter in a small skillet. Add the ripe olives, herbs, and salt. Cook briefly, to warm the olives. Turn off heat and stir in the lemon juice.
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Step 3When the cauliflower is done, place in a bowl with the sunflower seeds, parsley, and grain of your choice. Add the olives and half the parmesan. Toss well to combine then top with the remaining parmesan before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Keyword:
#grains
Ingredient:
Vegetable
Diet:
Wheat Free
Method:
Bake
Culture:
American
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