Marinated Cauliflower Salad

1 Large head of Cauliflower (about 2 pounds) cut into small florets

¼ Cup White Wine Vinegar1

¼ Cup finely chopped Red Onion

1 Tsp Dijon Mustard

½ Cup Extra-Virgin Olive Oil

Coarse Salt & Freshly Ground Pepper

2 Tbsp brine-packed capers, drained & rinsed

2 Tbsp Chopped Fresh Parsley

  1. Bring a medium pot of salted water to a boil.  Working in batches, blanch cauliflower until just tender, about 2 minutes.  Drain & transfer to a bowl.
  2. Wisk together vinegar, onion and mustard in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly until emulsified.  Season with salt & pepper.  Drizzle vinaigrette over warm cauliflower, and add capers and parsley.  Stir to combine.
  3. Cover and refrigerate overnight or up to 1 day.  Serve chilled or at room temperature.

Marinated Cauliflower Salad

We served this with the Mustard-Rosemary Chicken with Carrots & Potatoes.  It made for a great meal.  I got this recipe out of the Martha Stewart Living Magazine, and I highly recommend it.   You could use Italian Dressing rather than using the white wine vinegar & olive oil.

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