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Seriously Simple: Cauliflower replaces potato in this French-style summer salad

Diane Rossen Worthington, Tribune Content Agency on

Salt and freshly ground black pepper

2 tablespoons Greek yogurt

1. Preheat the oven to 425 F.

2. Line a sheet pan with parchment paper. Cut the cauliflower into bite-sized pieces and transfer to the sheet pan. Drizzle the olive oil over the florets, and toss until evenly coated. Season with salt and pepper.

3. Roast the cauliflower for 25 to 30 minutes, tossing once to evenly brown, or until just cooked through and golden brown. Remove from oven and let come to room temperature.

4. While cauliflower is roasting, make the dressing: Combine all the ingredients in a small bowl and whisk until completely blended. Taste for seasoning.

 

5. In a serving bowl combine the cooled cauliflower, olives, sun-dried tomatoes, parsley, basil and chives. Drizzle enough of the dressing over the ingredients and mix until nicely coated. Taste for seasoning. Chill in the refrigerator. When chilled, serve.

Recipe note: If you have any dressing leftover, refrigerate until using since it includes yogurt.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.


 

 

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