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Roasted Cauliflower Salad with Figs, Olives, and Chimichurri

Elizabeth Stark
  • 45 minutes
  • Serves 4

INGREDIENTS

1

head Cauliflower

6

Figs, fresh

1 clove

Garlic

1/2 cup

Herbs, mixed

1

Yellow onion

1/2 cup

Kalamata olives, pitted

1 tbsp

Lemon juice, fresh squeezed

2

Sea salt and pepper

6 tbsp

Olive oil, extra virgin