Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, calabrian roasted cauliflower salad with capers & olives. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
It's made with roasted cauliflower and the salad is even quite good served warm, so I guess that makes this perfect for a salad to make when you're still willing to turn on the oven. Seasonal salads don't get much more satisfying than this. We're bringing roasted cauliflower and sautéed kale together with cheesy toasted breadcrumbs and a briny caper-studded dressing. with Caper Brown Butter & Parmesan Breadcrumbs.
Calabrian Roasted Cauliflower Salad With Capers & Olives is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Calabrian Roasted Cauliflower Salad With Capers & Olives is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook calabrian roasted cauliflower salad with capers & olives using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Calabrian Roasted Cauliflower Salad With Capers & Olives:
- Get 1 medium cauliflower
- Get 1 1/2 tbsp olive oil
- Make ready 3 cloves garlic, crushed
- Make ready 2 green olives, rinsed, stoned and halved
- Prepare 1 tbsp baby capers, rinsed
- Prepare 1 tbsp chopped fresh parsley
- Make ready 1/2 red onion finely diced
- Make ready 1/2-1 tbsp lemon juice
- Prepare 1 tbsp pine nuts
Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste.
Steps to make Calabrian Roasted Cauliflower Salad With Capers & Olives:
- Break the cauliflower up into bite sized florets and place in a mixing bowl. Add the olive oil and crushed garlic, stirring well to coat. Lay on a baking tray and roast at 190 C for 30 minutes, turning halfway through.
- Once cooked allow to cook to room temp then put the cauliflower back in the original mixing bowl. Scrape up any crispy bits of roasted garlic and add them in too. Add in the capers, olive halves, onion and as much lemon juice as you like to taste. I added just over half a tbsp.
- Season with pepper, put into a serving dish and then sprinkle with pine nuts and the parsley at the end. Serve at room temperature
Salty, sweet roasted cauliflower is tossed with golden raisins, capers, tarragon, and arugula. Vegan and gluten-free, this side is simple and delicious. This roasted cauliflower dish has to be one of my favorite vegetarian sides. It's sweet, salty, bright & tangy. Serve it over quinoa to make a full meal!
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