Ingredients:
- 1/2 cup Barnier Pitted Niçoise Olives, drained
- 1 cup Peppadew Peppers, sliced (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:
- Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside
- Toss walnuts in honey and toast in oven, 10-15 minutes
- In a food processor, pulse 1/2 cup peppers, brine, mint, parsley, and 1/4 cup EVOO
- Mix yogurt with 1 tbsp EVOO and spread across plate pr platter
- Top with cauliflower, walnuts, olives, and remaining peppers
- Garnish with parsley and drizzle with pepper sauce
