California Green Ripe Olive Cauliflower Salad
Prep Time : 10 minutes
Cook Time : 30 minutes
4 servings
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.
