With its crunchy texture and mild flavor, cauliflower is enhanced in this recipe with the bright flavors of olives and vinegar. A member of the cabbage family, cauliflower is related to broccoli, brussels sprouts, and kale. Highly versatile, cauliflower can be prepared in a variety of ways, from roasted to mashed, and it’s a staple on raw vegetable platters. Its popularity in the United States has grown tremendously in the last decade with a variety of new cauliflower-based products being introduced to American consumers. Cauliflower also comes in orange, purple, and green varieties, which is sure to add flair to any recipe.
Recipe Servings: 6
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
5 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs cauliflower, trimmed and cut into florets
- ¾ cup roasted and chopped red bell peppers
- ½ cup thinly sliced red onion
- ½ cup coarsely chopped fresh flat-leaf parsley
- ½ cup coarsely chopped green olives
- ¼ tsp crushed red pepper
- 1 large celery rib, sliced crosswise
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp white wine vinegar
- ⅛ tsp sea salt
- ½ tsp ground black pepper
Directions
- Place a steamer basket into a large saucepan. Add water to pan, up to but not touching basket.
- Bring water to boil on high heat. Add cauliflower, cover and steam 5 minutes. Or to microwave, place cauliflower in microwave-safe bowl and add enough water to cover bottom of bowl. Cover and microwave 3–4 minutes.
- Transfer cauliflower to large bowl and add bell peppers, onion, parsley, olives, crushed red pepper and celery. Toss to combine.
- Whisk oil, lemon juice, vinegar, salt and pepper in a small bowl.
- Pour dressing over vegetables and toss.
- Cover and let stand at room temperature 30–60 minutes. If serving chilled, refrigerate 1–4 hours.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.