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Paul Kahan's Grains With Roasted Cauliflower, Black Olives & Oranges

by:
October  1, 2019
5
1 Ratings
Photo by Peden + Munk
  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 6
Author Notes

"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."

Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright © 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Photographs copyright © Peden + Munk —Food52

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Ingredients
  • Roasted Cauliflower
  • 1 small head cauliflower
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red chile flakes
  • To Assemble
  • 2 cups cooked grains of choice (follow the directions on the package!)
  • 2 oranges, peeled and cut into 1⁄2-inch chunks
  • 1 small red onion, sliced as thinly as you can
  • 1 small Fresno chile, sliced as thinly as you can
  • 1/2 cup coarsely chopped pitted black olives, such as Kalamata, Niçoise, or oil-cured Moroccan
  • 1/2 cup Italian parsley leaves
  • 1/4 cup mint leaves, torn
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon kosher salt
  • 6 grinds black pepper
  • 2 tablespoons freshly squeezed lemon juice
Directions
  1. 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.
  2. 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.
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1 Review

Write a Review
judy October 4, 2019
Hello:
Like these recipes.. As an editorial point, though, I wish that you would change the titles for these author driven recipes to put the Author/develper's name AFTER the recipe in the Title. Like this: Grains with roasted Cauliflower, black olives, oranges from Paul Kahan's. If I was looking up a cauliflower recipe and the whole list that you have here on Food52 is huge, ALL I would see is Paul Kahan's....and never see the recipe title, or just a few words. So I have no idea what the recipe is about, just the author. I generally give the recipe a pass and move on. So let's put the developers name AFTER the rest of the recipe, please. Good recipe by the way....