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+ servings
Roasted Cauliflower Salad with Figs, Olives, and Chimichurri
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A warm roasted cauliflower salad with fresh figs, Kalamata olives, and a bright chimichurri sauce.

Recipe Type: Dinner, Salad
Makes: 4 servings
Author: Elizabeth Stark
  • 1 head cauliflower, cored and cut into 1/2-inch thick florets
  • 1 yellow onion, sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • 1/2 cup pitted kalamata olives
  • 6 fresh figs, halved
  • 1 clove garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely minced mixed herbs, (mostly parsley with some thyme, oregano, and tarragon mixed in)
  • 1 tablespoon fresh squeezed lemon juice
  • sea salt and pepper to taste
  1. Preheat oven to 450 degree F. If desired, line a large rimmed baking sheet with parchment.

  2. Arrange cauliflower on baking sheet and drizzle with olive oil. Tuck sliced onion throughout. Sprinkle with small pinch of sea salt (keep in mind that olives will lend plenty of saltiness). Slide into oven and roast 20 minutes.

  3. Meanwhile, make chimichurri – use a mortar and pestle to smash garlic and a pinch of sea salt into a paste. Scrape garlic mixture into a bowl, and use a fork to whisk in olive oil, followed by herbs and lemon juice. Taste, and adjust salt or acid levels as needed.
  4. Remove tray from oven and carefully flip each cauliflower floret. Scatter olives on baking sheet. Slide back into oven and roast another 10 - 15 minutes, or until olives are sizzling and cauliflower edges are golden brown.

  5. Toss roasted cauliflower and olives with halved figs and chimichurri. Garnish with sprigs of herbs and whole figs. Serve immediately.
  6. Salad will keep fairly well in the fridge for a day or two. (Make extra for lunch!)