Cold Cauliflower Salad with Green Olives and Capers
Cold cauliflower salad is a great year-round salad filled with tender cauliflower, briny capers, meaty green olives and plenty of fresh parsley.
Keyword cauliflower salad, italian cauliflower
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
1mediumhead of cauliflower,cut into bite-sized florets
2scallions,thinly sliced (about 1/3 cup)
4mediumstalks celery,thinly sliced (about 1 cup)
1/2cupsliced pitted green olives
2tbspfresh chopped parsley
4tbspextra virgin olive oil
1tspmustard,such as country dijon
Set out a bowl of ice water. Cook the cauliflower in a large pot of well salted water until tender, about 4-5 minutes, then plunge into the ice water to stop the cooking. Drain and blot the cauliflower well with a cloth until dry.
In a large serving bowl, mix together the cauliflower, scallions, celery, olives, capers, and parsley.
Whisk together all the dressing ingredients in a small bowl. Pour the dressing over the cauliflower and toss to combine. Serve cold or at room temperature.
Blanching the Garlic: If you prefer a milder garlic flavor, dip the garlic into the boiling water for the cauliflower for 30 seconds and then either mince or press the garlic for the dressing.
Sherry Vinegar: I couldn't find the brand I had been buying (Napoleon Sherry Vinegar) so I switched to Columela Sherry Vinegar. This vinegar has a really nice mellow flavor and it tastes great in a salad.