Fresh Cauliflower Salad


Ingredients:
  • 1/2 cup Barnier Pitted Ni├žoise Olives, drained
  • 1 cup Mama Lil's Hungarian Goathorn Peppers (reserve 1 tbsp of brine)
  • 1 head Cauliflower, cored, cut into florets
  • 1 cup Walnuts, toasted
  • 2 tbsp Honey
  • 1 tbsp Fresh mint
  • 1/2 cup Fresh parsley + 2 tbsp (for garnish)
  • 1/4 cup Extra virgin olive oil + 1 tbsp
  • 6 oz Greek yogurt
  • Kosher salt & freshly ground black pepper
Directions:
  1. Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside
  2. Toss walnuts in honey and toast in oven, 10-15 minutes
  3. In a food processor, pulse 1/2 cup peppers, brine, mint, parsley, and 1/4 cup EVOO
  4. Mix yogurt with 1 tbsp EVOO and spread across plate pr platter
  5. Top with cauliflower, walnuts, olives, and remaining peppers
  6. Garnish with parsley and drizzle with pepper sauce