Cauliflower Olive Salad with Yogurt

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