Spanish Cauliflower Salad

It’s not very beautiful but sure tasty salad. Recipe adapted from What’s cooking America.

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1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, mashed to a paste
1 tablespoon small capers
1 teaspoon paprika
Dash of cayenne pepper
Salt

1 small head cauliflower (mine has yellow color)
2 teaspoons fresh-squeezed lemon juice
3 tablespoons minced hard-cooked egg
1 tablespoon minced parsley

In a bowl, lightly beat together the olive oil, wine vinegar, garlic, capers, paprika, cayenne pepper, and salt.

Cut off the thick stems of the cauliflower and break into small flowerets. Place in 1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added. Cover and simmer for about 10 to 12 minutes, or until just barely tender. I used special microwave bag and cooked flowerets just 4 minutes in it. Remove from heat and drain well; cool. Trim off the stems very close to the flowerets.

Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed. Add additional salt is necessary. Marinate the cauliflower in the dressing for several hours or overnight.

To serve, sprinkle with the minced egg and parsley.

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