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Marinated Cauliflower Salad

 

 


 

Cascading Kitchen Notes

Marinated Cauliflower & Fennel 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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