California Green Ripe Olive Cauliflower Salad


  • 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 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.
Recipe by:

Naturally Ella