Calabrian Roasted Cauliflower Salad With Capers & Olives
Calabrian Roasted Cauliflower Salad With Capers & Olives

Hi, I am Laura. Today, we’re going to prepare calabrian roasted cauliflower salad with capers & olives recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Calabrian Roasted Cauliflower Salad With Capers & Olives Recipe

Calabrian Roasted Cauliflower Salad With Capers & Olives is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Calabrian Roasted Cauliflower Salad With Capers & Olives is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have calabrian roasted cauliflower salad with capers & olives using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Calabrian Roasted Cauliflower Salad With Capers & Olives:

  1. Take 1 medium cauliflower
  2. Take 1 1/2 tbsp olive oil
  3. Take 3 cloves garlic, crushed
  4. Prepare 2 green olives, rinsed, stoned and halved
  5. Prepare 1 tbsp baby capers, rinsed
  6. Prepare 1 tbsp chopped fresh parsley
  7. Prepare 1/2 red onion finely diced
  8. Prepare 1/2-1 tbsp lemon juice
  9. Make ready 1 tbsp pine nuts

Steps to make Calabrian Roasted Cauliflower Salad With Capers & Olives:

  1. 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.
  2. 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.
  3. Season with pepper, put into a serving dish and then sprinkle with pine nuts and the parsley at the end. Serve at room temperature

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