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.
Servings 4 servings
Calories 175kcal
Ingredients
Salad
- 1 medium head of cauliflower, cut into bite-sized florets
- 2 scallions, thinly sliced (about 1/3 cup)
- 4 medium stalks celery, thinly sliced (about 1 cup)
- 1/2 cup sliced pitted green olives
- 2 tbsp capers
- 2 tbsp fresh chopped parsley
Sherry Vinaigrette
- 2 tbsp sherry vinegar
- 4 tbsp extra virgin olive oil
- 1 tsp mustard, such as country dijon
- 1 clove garlic, finely minced
- 1/2 tsp kosher salt
Instructions
- 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.
Notes
- 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.
- Where to Find Pitted Green Olives: Goya makes Pitted Unstuffed Cocktail Olives. Or you can use Mezzetta Pitted Castelvetrano Olives.
- 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.
Nutrition
Calories: 175kcal