CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

April 26, 2016

Cauliflower Tapenade

caulitap

Makes 2 to 3 cups

1 large head of cauliflower (about 2 pounds)
3 tablespoons olive oil
Sea salt and pepper
½ cup Kalamata olives, pitted and chopped
2 tablespoons capers
1 clove garlic, minced
1 cup ricotta
¼ teaspoon Spanish paprika
A few chives, chopped (for garnish)

Preheat your oven to 450°F and line a cookie sheet with parchment paper.

Toss the cauliflower florets onto the cookie sheet, add the olive oil, and a big pinch of salt and pepper and mix well. Cook for 20 to 25 minutes or until the cauliflower is browned on all sides.

Put the cauliflower florets in your food processor along with the Kalamata olives, capers, garlic, ricotta, and Spanish paprika. Pulse just a few times until everything’s mixed, but still chunky. Serve right away with a garnish of chopped chives, or refrigerate.

+ posts

Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)