"This is pretty much an all-weather dish, but it’s particularly great in winter when there’s nothing green comin’ out of the ground. Cauliflower is something you can always get at the grocery, and the same goes for olives and oranges. Plus the flavors work really nicely together—starchy, salty, and sweet."
cooked grains of choice (follow the directions on the package!)
oranges, peeled and cut into 1⁄2-inch chunks
small red onion, sliced as thinly as you can
small Fresno chile, sliced as thinly as you can
coarsely chopped pitted black olives, such as Kalamata, Niçoise, or oil-cured Moroccan
Italian parsley leaves
mint leaves, torn
extra-virgin olive oil
grinds black pepper
freshly squeezed lemon juice
In This Recipe
Make the roasted cauliflower. Preheat the oven to 450°F. Place the cauliflower in a small baking dish and rub it with the oil, salt, and chile flakes. Roast until the cauliflower is tender when pierced with a fork and is starting to brown, about 45 minutes. Let cool slightly and cut into bite-size pieces.
Put together and serve. In a large serving bowl, combine the cauliflower, grains, oranges, onion, chile, olives, parsley, mint, oil, vinegar, lemon juice, salt, and pepper. Toss, toss, toss! Taste to make sure everything is well mixed and then serve. Store leftovers in the fridge for up to 2 days.