Purple Cauliflower Salad
Ingredients
The salad
-
1
head
cauliflower, purple if possible
-
to coat
none
olive oil
-
½
teaspoon
salt
-
zest of one
none
lemon
-
2
cups
cooked grain (black rice, quinoa, freekah, farro, etc.)
-
2
scallions
sliced
-
½
cup
sliced kalamata olives
-
2
tablespoons
capers
-
½
cup
Italian parsley, chopped
The dressing
-
¼
cup
olive oil
-
2
tablespoons
red wine vinegar
-
2
cloves
garlic, minced
-
½
teaspoon
salt
-
½
teaspoon
pepper
Optional garnishes
-
to taste
none
pickled onions
-
to taste
none
marcona almonds
-
to taste
none
chili flakes
-
to taste
none
shaved pecorino
Instructions
- Preheat the oven to 425°F.
- Cook the grains on the stove until done and let cool to room temperature.
- Cut the cauliflower into bite-sized florets, toss with olive oil, salt, and lemon zest, then spread on a parchment-lined baking sheet.
- Roast the cauliflower for 25 minutes or until fork-tender, turning halfway through, and let cool.
- Make the dressing by whisking all dressing ingredients together in a bowl.
- Combine salad ingredients in a bowl with the dressing or layer them in a shallow bowl for presentation.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
13.8g
Total carbohydrates
21.8g
Total protein
3.8g
Sodium
570.9mg
Cholesterol
0mg
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