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Paul Kahan’s Cereal with Roasted Cauliflower, Black Olives and Oranges » Simple and Healthy Recipe! ✅

“This is pretty much an all-season dish, but it’s especially good in winter when nothing green comes out of the ground. Cauliflower is something you can always find in the supermarket, and the same goes for olives and oranges. Also, the flavors work very well together: starchy, salty and sweet.”

Reprinted with permission from Cooking for the good times by Paul Kahan, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Photo copyright © Peden + Munk —Food52

  • roasted cauliflower
  • 1 small head cauliflower

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon minced red bell pepper

  • To assemble
  • 2 cups cooked grains of your choice (follow package directions!)

  • 2 oranges, peeled and cut into 1/2-inch pieces

  • 1 small red onion, sliced ​​as thin as possible

  • 1 small Fresno chili, sliced ​​as thin as possible

  • 1/2 cup pitted pitted black olives in oil, such as Kalamata, Niçoise, or Moroccan olives in oil

  • 1/2 cup Italian parsley leaves

  • 1/4 cup mint leaves, broken

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons sherry vinegar

  • 1/2 teaspoon kosher salt

  • 6 black pepper mills

  • 2 tablespoons freshly squeezed lemon juice

  1. Prepare the roasted cauliflower. Preheat oven to 450°F. Place the cauliflower in a baking dish and rub it with the oil, salt and chili flakes. Grill until cauliflower is tender when pierced with a fork and just beginning to brown, about 45 minutes. Let cool slightly and cut into small pieces.

  2. Assemble and serve. In a large bowl, combine cauliflower, cereal, oranges, onion, chili, olives, parsley, mint, oil, vinegar, lemon juice, salt, and pepper. Pull, pull, pull! Taste to make sure everything is well mixed, then serve. Store leftovers in the refrigerator for up to 2 days.

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