This recipe is a fruity version of the recipe in my cookbook, which I've discovered is quite flexible. I've added dried fruits, added roasted fruits and veggies, and so on. I like this one because the grapes and olives play off each other, in a sweet and salty way. I don't add onions to this version but I can see added finely chopped red onions to the mix.To make this ultra easy for folks who may not be able to easily eat raw greens, I process the herbs in a food processor to get them finely minced. You can also roast the grapes if you don't eat raw fruit. Another nice variation is to roast the cauliflower with one or two chopped garlic cloves. I like Kalamata olives because they're soft and salty, but any will work here. If you'd like to use "pre-riced" cauliflower in this recipe, make sure to soften it before mixing all the ingredients together and drain any excess liquid from the cauliflower if it has been previously frozen.
Servings: 4servings
Calories: 184kcal
Equipment
Food processor
Ingredients
1largecauliflowertrimmed and cut into pieces or trees
1tablespoonoilfor roasting the cauliflower
⅛teaspoonsaltfor roasting cauliflower
2cupsfresh parsley leavesfinely chopped
1 cupmint leavesfinely chopped
1tablespoonlemon juiceplus more to taste
1tablespoonolive oil
1cupgrapesred or green, sliced in half
½cupKalmata oliveschopped (or other olives)
¼teaspoonsalt
Instructions
Preheat your oven to 400°F.
Add the cauliflower pieces, ⅛ salt, and oil to a bowl and blend to coat the cauliflower.
Spread the cauliflower across a baking sheet and roast for 20 minutes.
While the cauliflower is roasting, add the parsley and mint to a food processor and pulse to get them finely chopped. Move to a large bowl that you'll use to mix the other salad ingredients. You can also chop the herbs by hand.
Cool the cauliflower for a few minutes and then add to a food processor. Pulse a few times just to rice the cauliflower into grain-size pieces.
Add the cauliflower, grapes, olives, olive oil, salt, and lemon juice to the bowl with chopped herbs and blend well. Adjust the flavor with lemon juice and salt.
Serve warm or cool. Store in the refrigerator for a few days.