Empower Foods

[Zedgirl]

This is really nice!



Marinated Cauliflower Salad
½ cauliflower, cut into 3/4-inch florets
¼ red onion, finely diced
3 tbsp white wine vinegar
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
2 tbsp capers, drained
1 tbsp minced fresh parsley
handful sliced olives
Salt and freshly ground pepper, to taste.

To make the vinaigrette, combine the onion and vinegar in a small glass jar and let sit at room temperature for 10 minutes.
Add the mustard, oil, capers and parsley and shake vigorously to blend.
Season to taste with salt and pepper.
Bring a large saucepan of water to a boil over high heat. Add the cauliflower florets and cook until they are crisp-tender, about 4-5 minutes. Do not overcook.
Drain the florets thoroughly and place in a medium bowl and pour the vinaigrette over the hot florets.
Marinate the cauliflower at room temperature for at least 1 hour before serving. The salad can be refrigerated, covered, for up to 3 days.


Adapted from a recipe I found somewhere on the internet.
_________________
True genius resides in the capacity for evaluation of uncertain, hazardous, and conflicting information.....Winston Churchill

57kg/50kg/53kg

[kathryn3]

Hi ZG, I just made this salad for lunch but substituted hot english for dijon, and basil for parsley as that was what I had in the house, and it was great, really enjoyed it. Kath.

[Zedgirl]