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Mediterranean Cauliflower Platter
https://www.washingtonpost.com/recipes/mediterranean-cauliflower-platter/17036/https://archive.ph/jDKs6
This is a free-form way to feed different styles of eaters all at once, with savory, turmeric-roasted cauliflower; a fresh tabbouleh-style quinoa salad scented with parsley and lemon; warm olives and pita wedges for scooping it all up. Want to add more protein? Carve out a spot (or add side plate) with prosciutto and/or a variety of cheeses.
Active time: 45 mins; Total time: 55 mins
Make Ahead: Roast the cauliflower in advance and reheat it in a 400-degree oven until warmed through just before serving. Cook the quinoa in advance and store it refrigerated; bring to room temperature and mix it with the remaining ingredients just before serving.
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5 replies
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