Purple cauliflower is becoming more widely available at farmers markets; white cauliflower would also be delicious here.

Robin Bashinsky
Recipe by Cooking Light June 2017

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Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cauliflower, shallots, sugar, and salt in a large bowl; toss to coat. Let stand 30 minutes.

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  • Preheat grill to medium-high (about 450°F).

  • Generously coat eggplant with cooking spray. Place in a single layer on oiled grill grates; grill, covered, until tender, 5 to 6 minutes, turning occasionally. Cut into 1-inch cubes. Add eggplant, tomatoes, basil, vinegar, oil, capers, and olives to cauliflower mixture; toss well. Let stand 10 to 15 minutes. Serve with a slotted spoon.

Nutrition Facts

115 calories; fat 8.1g; saturated fat 1.2g; mono fat 6.1g; poly fat 0.8g; protein 2g; carbohydrates 9g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 235mg; calcium 20mg; sugars 5g; added sugar 1g.
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