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California Green Ripe Olive Cauliflower Salad

Naturally Ella

  • Cook Time: 30 minutes
  • 4 servings

Ingredients

  • Ingredients

    • 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

Directions

  • 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 the California 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.