Ingredients
1 head cauliflower, purple if possible
olive oil to coat
1/2 teaspoon salt
zest of one lemon
2 cups cooked grain-black rice quinoa or farro (or sub another 2 cups of cauliflower)
2 scallions, sliced
1/2 cup sliced Kalamata olives
2 tablespoons capers
1/2 cup Italian parsley, chopped

Dressing 
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

• Preheat oven to 425°F
• Set grains to cook on the stove. Cook and cool to room temp.
• Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.
• Make the dressing, whisking all in a bowl.
• Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions optional almonds/pecorino and sprinkle with chili flakes.
• Enjoy

Photo and Recipe Credit:  Feasting at Home