Green Olive Roasted Cauliflower Salad

Submit sponsored by California Ripe Olives. See beneath for extra particulars.

If I had my method, I’d eat an enormous bowl of roasted greens for lunch, on a regular basis. This cauliflower salad is one other recipe that enables me to do exactly that. Shallot-roasted cauliflower tossed with salty olives and parmesan alongside together with sorghum. It’s filling and scrumptious!

California Ripe Olives

If you suppose California produce, you would possibly solely take into consideration the gadgets that hit the produce aisles in your grocery retailer. Certain, the state grows plenty of that form of produce. Nonetheless, there are additionally another magical sorts of things which are grown with the identical form of care. This cauliflower salad was impressed by a latest journey right down to Fresno to find out about California Ripe Olives.

There are two forms of olives which are grown for desk olives: Manzanillo and Sevillano. These two varieties have a pleasant buttery taste and work nice as each the inexperienced and black olives. Curiously sufficient, all of the olives come off the tree inexperienced. It’s solely in processing, when oxygen is added to the method, that inexperienced olives flip black. Identical olives, similar flavor- simply completely different colours!

Olives are an incredible crop in California. They don’t have too many pests (for those who’ve ever tried an olive proper from the tree- it’s tremendous bitter!) Olives additionally don’t require a considerable amount of water and might develop in a wide range of soil. Plus, sustainability within the olive trade is vital. Each a part of the olive is used. Olive pits can be utilized in every part from making gasoline to artificial area materials.

California Ripe Olive Makes use of

I nearly at all times have a can of olives readily available. Past being a strong snack, these olives make for a beautiful salad or pizza topping. I additionally love making a salty batch of tapenade to make use of on sandwiches or as a easy weeknight pasta sauce.

Inexperienced Olive Cauliflower Salad

As for this cauliflower salad, I believe all of the substances come collectively for a scrumptious lunch dish. The roasted cauliflower is warming whereas the olives and parmesan brings the salt. The sorghum and sunflower seeds actually carry the feel.

Don’t have sorghum? Use one other grain you may need readily available. I like the chewiness sorghum brings to the general texture of the dish. Attempt cooked farro, einkorn, or barley. Quinoa would work properly however I’d add just a few additional sunflower seeds to spice up the feel.

Parmesan, the veg-friendly variety

Lastly, my be aware each time I exploit parmesan. European parm is made with animal rennet (it needed to be to be labeled ‘parm’). Nonetheless, there’s some American cheese producers making vegetarian-friendly parm. Double verify your parm and when unsure, ask the cheesemonger- they need to know!



1 head cauliflower (1lb)

2 tablespoons olive oil

three to four small shallots, peeled and sliced

¼ cup butter

½ cup sliced California Inexperienced Ripe Olives

1 tablespoon contemporary thyme

¼ cup parsley

2 tablespoons lemon juice

three tablespoons toasted sunflower seeds

¼ cup chopped flat-leaf parsley

1 cup cooked sorghum

½ cup shaved parmesan


  • Warmth oven to 425˚F. Minimize cauliflower into bite-sized items. Place on a sheet tray and toss with olive oil, shallots, and salt. Roast, stirring sometimes, till cauliflower is golden, 30 minutes or so.
  • Whereas the cauliflower is roasting, soften butter in a small skillet. Add theCalifornia Inexperienced Ripe Olives, herbs, and salt. Prepare dinner for three to four minutes, simply to heat the olives. Flip off the warmth and add within the lemon juice.
  • When the cauliflower is completed, place in a bowl together with the sunflower seeds, parsley, and sorghum. Add the buttery olives and half the parmesan. Toss properly to mix then high with the remaining parmesan earlier than serving.

Disclosure: This recipe was created in partnership with California Ripe Olive. All ideas and opinions are my very own. It’s content material like this that helps me hold this website operating to supply the vegetarian recipes you see each week.

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