Cauliflower Salad Recipe

March 3, 2021  Online Recipe Guide Avatar

2 Small Heads Cauliflower (1 1/2 to 2 lbs.)
1 Small Red Onion – sliced thin
10 Black Olives – coarsely chopped
10 Green Olives, Sliced – pimiento-stuffed
3 Small Gherkin pickles – chopped
2 Tablespoons Capers
8 to 10 Anchovies – optional
2/3 cup Olive Oil
1/3 cup White Wine Vinegar
1 Tablespoon Basil
salt and pepper to taste

Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water and cover for 5 minutes. Plunge immediately into cold water and drain thoroughly. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.


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