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    Cauliflower Olive Salad with Greek Yogurt

      By JeannePetrucci

    March 5, 2018

    Yields: 4 Servings

    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

    1Chop cauliflower into florets.

    2Chop peppers, walnuts, mint, and parsley.

    3Mince garlic.

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

    5Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside [great batch cook item].

    6In a food processor, pulse 1/2 cup peppers, brine, garlic, mint, parsley, and 2 tablespoons olive oil. Salt to taste.

    7Mix yogurt with remaining olive oil and spread across plate or platter.

    8Top with cauliflower, walnuts, olives, and remaining peppers

    9Garnish with parsley and drizzle with pepper sauce.

    10Season with salt and pepper to taste.

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    Jeanne Petrucci
    As the Founder of Living Plate, I develop, deliver, and evaluate nutrition education programming that is targeted at changing nutrition-related health behaviors. Incorporating hands-on culinary experiences into our evidence-based programming just makes sense. The most satisfying part of my job is help you create simple, health-promoting dishes you can prepare at home.

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