Roasted Wheat Berry Pilaf


  • 1 head cauliflower
  • 1 yellow onion, sliced
  • 1 cup California Black Ripe Olives
  • 2 tablespoons olive oil
  • 1/4 cup dried currants
  • 1 1/3 cups wheat berried, cooked


  1. Remove cauliflower florets from leaves and toss with onions, California Ripe Olives and olive oil in a large mixing bowl.
  2. Season to taste with salt and pepper then pour (in one even layer) onto a baking sheet.
  3. Roast in a 400°F oven for 20 minutes.
  4. Return to mixing bowl and toss with currants and wheat berries.
  5. Serve hot, warm or room temperature.