Recipe by CKCA originally published in Saveur Magazine. Read the full article here. Photo by Todd Coleman for Saveur.
SERVES 4
INGREDIENTS
2 cups thinly sliced cauliflower
½ cup chopped kalamata olives
⅓ cup chopped roasted red bell peppers
⅓ cup finely chopped scallions
¼ cup olive oil
3 tbsp. fresh lemon juice
1 tsp. marjoram, minced
1 tsp. oregano, minced
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Toss all ingredients in a bowl; let sit for 20 minutes to blend flavors.
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