Taste & Travel
Pickled Cauliflower Salad
Insalata di cavolfiori
Cauliflower 1 medium
Green Olives 1/2 cup, halved and stoned/ pitted
Good-Quality Capers 1 Tbs
Sundried Tomatoes 2 Tbs, chopped
Roasted Red (Bell) Pepper 1, chopped into fork-friendly pieces
Flat-Leaf Parsley a handful, finely chopped
Fresh and Fruity Olive Oil (preferably Sicilian) 2 Tbs
Red Wine Vinegar 2 Tbs
Sea Salt and Freshly Ground Black Pepper 1 CUT the cauliflower into small, uniform-sized florets. Rinse well in cold water and drain. Put the florets in a large saucepan and add cold water to cover. Add 1 teaspoon of salt and bring to the boil. Boil for 3 minutes, then drain and refresh in cold water.
2 MEANWHILE, in a salad bowl, combine the olives, capers, sundried tomatoes, roasted red (bell) pepper, parsley and seasoning, then mix in the cauliflower.
3 IN a small bowl, whisk together the oil and vinegar. Add to the vegetables and mix well.
4 COVER and marinate for 1 hour before serving.