Green Olive Cauliflower Salad

11.8.18

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If I had my way, I'd eat a big bowl of roasted vegetables for lunch, everyday. This cauliflower salad is another recipe that allows me to do just that. Shallot-roasted cauliflower tossed with salty olives and parmesan along along with sorghum. It's filling and delicious!

Green Olive Cauliflower Salad

As for this cauliflower salad, I think all the ingredients come together for a delicious lunch dish. The roasted cauliflower is warming while the olives and parmesan brings the salt. The sorghum and sunflower seeds really bring the texture.

Don’t have sorghum? Use another grain you might have on hand. I love the chewiness sorghum brings to the overall texture of the dish. Try cooked farro, einkorn, or barley. Quinoa would work well but I’d add a few extra sunflower seeds to boost the texture.

Parmesan, the veg-friendly kind

Finally, my note every time I use parmesan. European parm is made with animal rennet (it had to be to be labeled ‘parm’). However, there’s some American cheese producers making vegetarian-friendly parm. Double check your parm and when in doubt, ask the cheesemonger- they should know!

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Green Olive Cauliflower Salad

4 side servings

Prep Time: 10

Cook Time: 30

1 head cauliflower (1lb)
2 tablespoons olive oil
3 to 4 small shallots (peeled and sliced)
¼ cup butter
½ cup sliced green olives
1 tablespoon fresh thyme
¼ cup parsley
2 tablespoons lemon juice
3 tablespoons toasted sunflower seeds
¼ cup chopped flat-leaf parsley
1 cup cooked sorghum
½ cup shaved parmesan

Heat oven to 425˚F. Cut cauliflower into bite-sized pieces. Place on a sheet tray and toss with olive oil, shallots, and salt. Roast, stirring occasionally, until cauliflower is golden, 30 minutes or so.
While the cauliflower is roasting, melt butter in a small skillet. Add theCalifornia Green Ripe Olives, herbs, and salt. Cook for 3 to 4 minutes, just to warm the olives. Turn off the heat and add in the lemon juice.
When the cauliflower is done, place in a bowl along with the sunflower seeds, parsley, and sorghum. Add the buttery olives and half the parmesan. Toss well to combine then top with the remaining parmesan before serving.

Prep Time: 10

Cook Time :30

2 comments on “Green Olive Cauliflower Salad”

Daniel Zeller says:

11.9.18 at 5:56 am

I love cauliflower, it has both a sweetness to it and an earthiness to it. Its sweetness gives it it's char when roasted, and the rich, salty character of the olives plays off the char very well.

I would actually give the recipe 4 and 99/100 stars because I like nutritional yeast better than parmesan cheese.

I chopped up the leftovers and used it to stuff mushroom caps.

Thanks for a great recipe.

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Sandra Lea says:

11.10.18 at 4:20 am

I don't know what it is about cauliflower, I don't dislike it yet don't love it, it's just something I always pass by in the produce aisle. But this salad looks fantastic, I would never think to pair cauliflower with olives. And I've never tried sorghum so I am looking forward to trying this salad.

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