1 head cauliflower (1lb)
2 tablespoons olive oil
3 to 4 small shallots, peeled and sliced
¼ cup butter
½ cup sliced California Green Ripe 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.