Cauliflower Olive Salad with Greek Yogurt


Cauliflower Olive Salad with Greek Yogurt


March 5, 2018

  • Yields: 4 Servings


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



1Chop cauliflower into florets.

2Chop peppers, walnuts, mint, and parsley.

3Mince garlic.

4Drain olives and capers. Drain peppers, reserving some brine.


1Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside [great batch cook item].

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

3Mix yogurt with remaining olive oil and spread across plate or platter.

4Top with cauliflower, walnuts, olives, and remaining peppers

5Garnish with parsley and drizzle with pepper sauce.

6Season with salt and pepper to taste.

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