Always Gluten Free
Roasted Cauliflower with Olives and Pearled Sorghum
- 1 cup Nu Life Market Pearled Sorghum Grain
- 1 medium head of Cauliflower
- 1/3 cup Kalamata Olives (pitted and halved)
- 1/3 cup chopped Parsley
- 3 tbsp + 1 tsp Olive Oil
- 1 tbsp Lemon Juice
- Pinch of Salt
- Pinch of Pepper
Preheat oven to 400º F. In a sauce pan add 1 cup pearled sorghum to 1½ cups water, cover, and bring to a boil, reduce heat and allow to simmer for approximately 15 minutes. Remove lid and allow excess water to evaporate off while cooking for approximately 5 more minutes. When kernels are soft and fully cooked remove from heat and place in a large bowl. Mix in 1 tsp of olive oil to cooked sorghum kernels, cover and store in a warm place until cauliflower finishes cooking.
While pearled sorghum is cooking, in a large bowl, add 3 tbsp olive oil, a pinch of salt, and cauliflower florets. Gently mix and coat the outer edges of the cauliflower with oil. Add cauliflower to a large baking sheet and bake for approximately 20 minutes. Remove the pan from the oven and sprinkle the olives in the pan with the cauliflower. Bake for approximately 10 more minutes.
Mix cooked pearled sorghum with cauliflower and olives. Gently mix in lemon juice, parsley, salt to taste and a pinch of pepper. Serve immediately.
Make This Gluten Free Recipe at Home!
Gluten free never tasted so good. Make this Roasted Cauliflower with Olives and Pearled Sorghum recipe using quality, delicious products from Nu Life Market.
Nu Life Market’s gluten free White Pearled Sorghum Grain is an excellent alternative to couscous, quinoa, and pasta. Pearled sorghum can be infused with numerous flavors, transforming any ordinary meal. With an ‘al dente’ texture this grain is sure to shake up your salads, stir-fry, or any savory meat dish.