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
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.
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.
YIELDS 1 Serving PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins