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

Hi, I am Joana. Today, I’m gonna show you how to make calabrian roasted cauliflower salad with capers & olives recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. 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 current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Calabrian Roasted Cauliflower Salad With Capers & Olives is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this 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 can achieve it.

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

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