Purple Cauliflower Salad

It is just me or do colorful foods taste better? Purple cauliflower is one of those bougie food items that aren't totally necessary but gosh darn it, it sure does look cool. This warm salad is full of flavors and textures that keep it interesting because life is too short for boring sides!

Purple Cauliflower Salad 

serves 3-4

1 head cauliflower, purple if possible (peak season is fall-winter)

olive oil to coat

1/2 tsp salt

zest of one lemon

—–

2 cups cooked grain- black rice, quinoa, farro (you get the idea)

2 scallions, sliced

1/2 cup sliced kalamata olives

1 TBSP capers

1/2 cup Italian parsley, chopped

For the dressing...

1/4 cup olive oil

2 TBSP red wine vinegar

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

Optional Garnishes: Pickled onions, slivered or chopped almonds, chili flakes, shaved pecorino

Directions:

1. Preheat oven to 425F

Set grains to cook on the stove. Cook and cool to room temp.

2. 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.

3. While cauliflower is baking, make the dressing by whisking all the ingredients in a bowl.

4. Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start with the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.

Inspired by Feasting at Home