I’m calling it.
This salad is awesome. I don’t really even know how I came up with this combination. It started with deciding to find a way to use grapes in a salad and snowballed from there.
You may also have noticed I’m also continuing my current ‘fruit in salad’ theme. If you haven’t yet tried it, then my friend, I invite you to start here with this delicious cauliflower, grape and olive salad.
The reason why this salad is such a kicker is the balance of strong flavours.
You’ve got the olives providing saltiness, earthiness of the parsley, sharp lemon and burst of sweet fresh grapes. I don’t think I could have fit more adjectives in that sentence if I tried, but you get the point. It’s really yummy!
It starts with the cauliflower which is quickly pan fried. You want it browned and flavoursome, but still with some bite to it.
Cauliflower is wonderful in salads. Aside from being super good for you, it also has a great habit of soaking up all the yummy flavours from the dressing.
In this salad it becomes all lemony and Italian herby (technical term) and is just plain delicious.
Then add some olives.
Sicilian green olives are currently my favourite olives. Usually I gobble them up with hummus and bread, but it was only a matter of time until I figured out more uses for them in the kitchen.
They give this cauliflower salad a bit of sophistication and flair. It feels like a grown up salad, one that would be impressive when served up to friends.
Finally the grapes really top it all off. The burst of sweetness in each mouthful makes for a very pleasant eating experience.
All in all it’s a cracking salad and definitely one to try yourself. If you do give it a go then comment and let me know if it’s worthy of all my hyping!
Oh, and take a piccy and post to Instagram using the hashtag #thehealthygourmande. I’d love to see your version!
- 400 gm cauliflower, chopped
- 1 bunch parsley, chopped
- 200 gm seedless green grapes, halved lengthways
- 30 gm pine nuts
- 30 gm currants
- 10 Sicilian green olives (I got mine from Coles)
- 1/2 a lemon
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Start by toasting the pine nuts then set aside to cool
- Heat 2 tsp of the olive oil in a frying pan over medium-high heat
- Add the cauliflower to the frying pan, sprinkle with the Italian herbs and pan fry stirring regularly until cooked through and lightly browned, set aside to cool
- Whisk the remaining olive oil and lemon juice together to form the dressing
- Combine cauliflower, parsley, pine nuts, currants, grapes, olives and dressing in a large bowl and toss to evenly mix the dressing
- The salad is best if left to sit for 30 minutes or so until serving to let the flavours develop together
- Calories 427
- Carbs (gm) 45
- Fat (gm) 27
- Protein (gm) 8
- Fibre (gm) 11