This dish is one of the best I’ve ever made for two reasons: it looks stunning and tastes fantastic. Oh, did I add that it’s healthy, too? I guess that’s a trifecta of goodness. Pairing olives and figs with the roasted cauliflower plays well on a salty-sweet palate. This recipe could easily be served alone as a salad course or alongside some protein for an entree. The ingredients are hearty enough to carry over into cooler fall weather. See ingredients below and pop over the Brooklyn Supper for full recipe details.
INGREDIENTS
for the salad
- 1 head cauliflower, cored and cut into 1/2-inch thick florets
- 1 yellow onion, sliced
- 2 tablespoons extra virgin olive oil
- sea salt and pepper to taste
- 1/2 cup pitted kalamata olives
- 6 fresh figs, halved
for the chimichurri
- 1 clove garlic, peeled
- 1/4 cup extra virgin olive oil
- 1/2 cup finely minced mixed herbs (mostly parsley with some thyme, oregano, and tarragon mixed in)
- 1 tablespoon fresh squeezed lemon juice
- sea salt and pepper to taste
