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

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, calabrian roasted cauliflower salad with capers & olives. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Calabrian Roasted Cauliflower Salad With Capers & Olives is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Calabrian Roasted Cauliflower Salad With Capers & Olives is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Make ready 3 cloves garlic, crushed
  4. Get 2 green olives, rinsed, stoned and halved
  5. Make ready 1 tbsp baby capers, rinsed
  6. Get 1 tbsp chopped fresh parsley
  7. Get 1/2 red onion finely diced
  8. Make ready 1/2-1 tbsp lemon juice
  9. Prepare 1 tbsp pine nuts
Instructions 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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