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+ servings
Servings: 12

CAULIFLOWER OLIVE TAPENADE

Prep Time:
10 mins
Total Time:
10 mins
Cauliflower Olive Tapenade - flavorful delicious savory spread, the prefect topping for Ritz Crackers.
cauliflower olive tapenade
5 from 1 vote
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Ingredients

  • RITZ Crackers
  • 4 cups cauliflower florets
  • 1 cup Kalamata olives — , pitted
  • 2 tbsp capers
  • 1 garlic clove — , pressed
  • 1/4 cup olive oil — (or more if needed)
  • 2 tbsp lemon juice
  • 1 tsp fresh thyme — , chopped
  • 1 tbsp fresh parsley
  • 1/8 tsp black pepper
  • 1/2 tsp salt or more to taste — (olives are salty)

Instructions

  1. Place cauliflower florets in a food processor and pulse a few times, until broken down into couscous-sized granules. You can pulse 1-2 more times for finer texture. Transfer to a bowl.
  2. Add olives, capers, garlic, olive oil, lemon juice, thyme, parsley, salt and black pepper. Pulse 8-9 times until combined and chopped small pieces. Pulse a few more times if you'd like to make olives into a paste.
  3. Add olive mixture to the cauliflower. Stir to combine, add more salt and olive oil of needed. I prefer to use less oil and have the cauliflower and olives finely grated, so they stick together, but don't make the crackers too oily.
  4. Serve with RITZ crackers.
  5. Optional: You can cook grated cauliflower in the oven at 400 F for 8-10 minutes, stirring every 2 minutes to rehydrate it. Then cool completely, before combining with the rest of the ingredients. You can also use s raw in the recipe. I used it raw.
Course: Appetizer
Cuisine: American

Nutrition Information

Calories: 80, Fat: 7g, Saturated Fat: 1g, Sodium: 251mg, Potassium: 107mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 1g, Protein: 1g, Vitamin A: 70%, Vitamin C: 17.7%, Calcium: 18%, Iron: 0.4%