Name: Cauliflower Olive Salad with Greek Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup pitted Kalamata olives, drained and chopped; 2 tablespoons capers, drained; 1 cup jarred roasted peppers, drained and chopped; 1 head cauliflower, cored, cut into florets; 1/2 cup walnuts, chopped; 2 cloves garlic, minced; 1 Tbsp fresh mint; 1/2 cup fresh parsley + 2 tbsp (for garnish); 3 Tbsp olive oil; 6 oz Greek yogurt, low-fat; Kosher salt & freshly ground black pepper

AuthorJeanne PetrucciCategorySaladsDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

1/2 cup pitted Kalamata olives, drained and chopped

2 tablespoons capers, drained

1 cup jarred roasted peppers, drained and chopped [1 tablespoon brine reserved]

1 head cauliflower, cored, cut into florets [see notes]

1/2 cup walnuts, chopped

2 cloves garlic, minced

1 Tbsp fresh mint

1/2 cup fresh parsley + 2 tbsp (for garnish)

3 Tbsp olive oil

6 oz Greek yogurt, low-fat

Kosher salt & freshly ground black pepper

Prep:

Chop cauliflower into florets.

Chop peppers, walnuts, mint, and parsley.

Mince garlic.

Drain olives and capers. Drain peppers, reserving some brine.

Make:

Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside [great batch cook item].

In a food processor, pulse 1/2 cup peppers, brine, garlic, mint, parsley, and 2 tablespoons olive oil. Salt to taste.

Mix yogurt with remaining olive oil and spread across plate or platter.

Top with cauliflower, walnuts, olives, and remaining peppers

Garnish with parsley and drizzle with pepper sauce.

Season with salt and pepper to taste.

Ingredients