Description
Purple Cauliflower Salad (Sicilian Style!) with kalamata olives, capers, grains parsley scallions and pickled onions. This vegan healthy salad is easy to make and keeps for several days, perfect for meal prep!
Ingredients
Units
Scale
- 1 head cauliflower, purple if possible
- olive oil to coat
- 1/2 teaspoon salt
- zest of one lemon
- -----
- 2 cups cooked grain- black rice, quinoa, freekah, farro, (or sub another 2 cups of cauliflower)
- 2 scallions, sliced
- 1/2 cup sliced kalamata olives
- 2 tablespoons capers
- 1/2 cup Italian parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425°F
- Set grains to cook on the stove. Cook and cool to room temp.
- Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.
- Make the dressing, whisking all in a bowl.
- Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.
Notes
Store in the fridge for up to 4 days in an airtight container.
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 2 g
- Sodium: 570.9 mg
- Fat: 13.8 g
- Saturated Fat: 2.1 g
- Carbohydrates: 21.8 g
- Fiber: 3.8 g
- Protein: 3.8 g
- Cholesterol: 0 mg