Real Recipes From Real Home Cooks ®

ripe olive cauliflower salad

Recipe by
Carolyn Haas
Whitewater, WI

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

yield 4 -6
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For ripe olive cauliflower salad

  • 1 lb
    cauliflower (1 head)
  • 2 Tbsp
    olive oil
  • 3-4 sm
    shallots, peeled and sliced
  • 1/4 c
    butter
  • 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.

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