1 cup Italian giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
1 cup stuffed Spanish olives
½ cup pitted Kalamata olives (or small black olives)
¼ cup chopped roasted red peppers
2 garlic cloves, chopped
3 tablespoons grainy mustard
2 tablespoons red wine vinegar
1 tablespoon capers, minced
1 scallion, thinly sliced
1 tablespoon finely chopped flat leaf parsley
1½ teaspoons dried oregano
1 teaspoon crushed red pepper flakes
Instructions
Add giardiniera (break apart cauliflower florets when measuring), olives, red pepper and garlic to a bowl of a food processor. Pulse until everything is ¼- to ½-inch chopped. Transfer to a large bowls and stir in remaining ingredients. Will keep covered in the refrigerator for 3 to 5 days.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/elevate-your-tailgate-muffaletta-burger/