California Green Ripe Olive Cauliflower Salad

Post sponsored by California Ripe Olives. See below for more
details.

If I had my way, I’d eat a big bowl of roasted vegetables for
lunch, everyday. This cauliflower salad is another recipe that
allows me to do just that. Shallot-roasted cauliflower tossed with
salty olives and parmesan along along with sorghum. It’s filling
and delicious!

California Ripe Olives

When you think California produce, you might only think about
the items that hit the produce aisles in your grocery store. Sure,
the state grows a lot of that kind of produce. However, there are
also some other magical kinds of items that are grown with the same
kind of care. This cauliflower salad was inspired by a recent trip
down to Fresno to learn about California Ripe Olives.

There are two types of olives that are grown for table olives:
Manzanillo and Sevillano. These two varieties have a nice buttery
flavor and work great as both the green and black olives.
Interestingly enough, all the olives come off the tree green.
It’s only in processing, when oxygen is added to the process,
that green olives turn black. Same olives, same flavor- just
different colors!

Olives are a great crop in California. They don’t have too
many pests (if you’ve ever tried an olive right from the tree-
it’s super bitter!) Olives also don’t require a large amount of
water and can grow in a variety of soil. Plus, sustainability in
the olive industry is important. Every part of the olive is used.
Olive pits can be used in everything from making fuel to synthetic
field material.

California Ripe Olive Uses

I almost always have a can of olives on hand. Beyond being a
solid snack, these olives make for a lovely salad or pizza topping.
I also love making a salty batch of tapenade to use on
sandwiches or as a simple weeknight pasta sauce.

Green Olive Cauliflower Salad

As for this cauliflower salad, I think all the ingredients come
together for a delicious lunch dish. The roasted cauliflower is
warming while the olives and parmesan brings the salt. The sorghum
and sunflower seeds really bring the texture.

Don’t have sorghum? Use another grain you might have on hand.
I love the chewiness sorghum brings to the overall texture of the
dish. Try cooked farro, einkorn, or barley. Quinoa would work well
but I’d add a few extra sunflower seeds to boost the texture.

Parmesan, the veg-friendly kind

Finally, my note every time I use parmesan. European parm is
made with animal rennet (it had to be to be labeled ‘parm’).
However, there’s some American cheese producers making
vegetarian-friendly parm. Double check your parm and when in doubt,
ask the cheesemonger- they should know!

[tasty-recipe id=”37287″]

Disclosure: This recipe was created in partnership with California Ripe Olive. All thoughts and
opinions are my own. It’s content like this that helps me keep
this site running to provide the vegetarian recipes you see every
week.

The post California
Green Ripe Olive Cauliflower Salad appeared first on Naturally Ella.