AuthorJeanne PetrucciCategoryDifficultyBeginner
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:
1

Chop cauliflower into florets.

2

Chop peppers, walnuts, mint, and parsley.

3

Mince garlic.

4

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

Make:
5

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

6

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

7

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

8

Top with cauliflower, walnuts, olives, and remaining peppers

9

Garnish with parsley and drizzle with pepper sauce.

10

Season with salt and pepper to taste.

Ingredients

 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

Directions

Prep:
1

Chop cauliflower into florets.

2

Chop peppers, walnuts, mint, and parsley.

3

Mince garlic.

4

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

Make:
5

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

6

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

7

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

8

Top with cauliflower, walnuts, olives, and remaining peppers

9

Garnish with parsley and drizzle with pepper sauce.

10

Season with salt and pepper to taste.

Cauliflower Olive Salad with Greek Yogurt