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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, calabrian roasted cauliflower salad with capers & olives. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Calabrian Roasted Cauliflower Salad With Capers & Olives is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Calabrian Roasted Cauliflower Salad With Capers & Olives is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare 1 medium cauliflower
  2. Prepare 1 1/2 tbsp olive oil
  3. Take 3 cloves garlic, crushed
  4. Make ready 2 green olives, rinsed, stoned and halved
  5. Prepare 1 tbsp baby capers, rinsed
  6. Make ready 1 tbsp chopped fresh parsley
  7. Prepare 1/2 red onion finely diced
  8. Prepare 1/2-1 tbsp lemon juice
  9. Get 1 tbsp pine nuts
Steps 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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