Grains With Roasted Cauliflower, Black Olives & Oranges

Recipe By:  Paul Kahan
grains with roasted cauliflower, black olives and oranges

Try this Grains With Roasted Cauliflower, Black Olives & Oranges recipe from the new cookbook, Cooking for Good Times.

This is pretty much an all-weather dish, but it’s particularly great in winter when there’s nothing green comin’ out of the ground. Cauliflower is something you can always get at the grocery, and the same goes for olives and oranges. Plus the flavors work really nicely together — starchy, salty and sweet.

Ingredients

Roasted Cauliflower

  • 1 small head cauliflower
  • 1 tbsp extra-virgin olive oil
  • 1⁄2 tsp kosher salt
  • 1⁄4 tsp crushed red chile flakes
  • 2 cups cooked grains of choice (follow the directions on the package!), at room temp
  • 2 oranges, peeled and cut into 1⁄2-inch chunks
  • 1 small red onion, sliced as thinly as you can

Salad

  • 1 small Fresno chile, sliced as thinly as you can
  • 1⁄2 cup coarsely chopped pitted black olives, such as Kalamata, Niçoise, or oil-cured Moroccan
  • 1⁄2 cup Italian parsley leaves
  • 1⁄4 cup mint leaves, torn
  • 1⁄2 cup extra-virgin olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1⁄2 tsp kosher salt
  • 6 cranks black pepper
Directions Yield:  Makes 6 servings

Make The Roasted Cauliflower

  1. Preheat the oven to 450°F. Place the cauliflower in a small baking dish and rub it with the oil, salt, and chile flakes. Roast until the cauliflower is tender when pierced with a fork and
    is starting to brown, about 45 minutes. Let cool slightly and cut into bite-size pieces.

Put It Together & Serve

  1. In a large serving bowl, combine the cauliflower, grains, oranges, onion, chile, olives, parsley, mint, oil, vinegar, lemon juice, salt, and pepper. Toss, toss, toss! Taste to make sure everything is well mixed and then serve. Store leftovers in the fridge for up to 2 days.

Source:
Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Photographs credit © Peden + Munk
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