Ripe Olive Cauliflower Salad

Ripe Olive Cauliflower Salad Recipe

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Carolyn Haas


Olives always add a little zing to recipes, imho. Try this salad with your favorite grain!


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15 Min
30 Min


  • 1 lb
    cauliflower (1 head)
  • 2 Tbsp
    olive oil
  • 3-4 small
    shallots, peeled and sliced
  • 1/4 c
  • 1/2 c
    sliced green or black ripe olives
  • 1 Tbsp
    fresh thyme
  • 1/4 c
    fresh parsley
  • 2 Tbsp
    lemon juice
  • 3 Tbsp
    toasted sunflower seeds
  • 1/4 c
    chopped flat leaf parsley
  • 1 c
    cooked barley, sorghum, quinoa, wheat berries...
  • 1/2 c
    shaved parmesan

How to Make Ripe Olive Cauliflower Salad


  1. Preheat 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.
  2. As 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.
  3. When 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.

Printable Recipe Card

About Ripe Olive Cauliflower Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free
Hashtag: #grains

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