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Marinated Cauliflower Salad

 

 


 

Cascading Kitchen Notes

Take the bits and pieces and make another meal!

If you have some salad remaining after your first meal,  put the marinated veggies in some pasta w/ parmesan cheese and a little chicken and you’ve got another meal.

Marinated Cauliflower Salad

The Marinade

In a large stainless bowl (for quick cooling)

  • ½ cup golden balsamic vinegar (if the head of cauliflower is large use ¾ cup)

Use a sweet vinegar of some kind if you don’t have golden balsamic.  It’s the sweet flavor of the vinegar against the salty olives and capers that make this salad so tasty.

  • 1.5 tsp sea salt
  • 2 tsp black pepper
  • 4 cloves minced garlic

Into the marinade stir

  • 1 head of fennel-shaved
  • 1 purple onion -minced

While those veggies are marinating:

Steam the Cauliflower

  • 1 head of cauliflower cut into flowerets; nice bite-size pieces that will marinate well and sit nicely on your fork.

Blanch the cauliflower in boiling water for ONLY 1 min.  Retain some tooth.  

Drain.

Toss the hot cauliflower over the marinated veggies and stir for about 3 min. to help it cool down. The heat of the cauliflower will take the sharp bite out of the onion.

Toss in:

  • 1 cup of chopped olives (kalamata, green or regular black olive in a can)
  • 3 Tb capers (optional)
  • ½ cup chopped parsley or celery leaves  (you could use dill fronds if it’s in season)
  • ½ cup fennel fronds  from the bulb you’ve already shaved
  • 2 sweet peppers if in season (red and green are pretty)-diced
  • Add 4 cups of garbanzo beans (optional, leave them out if you're going to serve with Hummus)

Marinate for a least 4 hours. Best if it sits in the fridge overnight.

Serving Suggestion:  Spread hummus on the bottom of a wide shallow bowl.  Top with the marinated salad and serve.

Lasts for several days.

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