Green Olive Cauliflower Salad

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 side servings 1x



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.