Warm Bean Salad With Olives

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Oxmoor House


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2 cups small fresh cauliflower florets (about 1 [10-ounce] package)

1/2 cup extra-virgin olive oil, divided

1 cup diced celery

1 cup diced red onion

2 garlic cloves, minced

1/3 cup white wine vinegar

1 tablespoon honey

2 (15.5-ounce) cans cannellini beans, rinsed and drained

1 (7-ounce) jar pitted kalamata olives, halved

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh sage

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Garnish: fresh sage

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