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Cauliflower Italian Style

Italian cauliflower salad can be prepared in advance, covered and refrigerated for up to 3 hours. Makes a nice accompaniment to the traditional Italian pasta meal, which is pictured on the homepage of this website.

Ingredients:

3/4 pound (half a head) fresh cauliflower

1/2 small onion

1/3 cup olive oil

1 stalk celery, preferably the lighter green from the center stalk

6 pitted black, green or Calamata olives

1 teaspoon capers, drained

1/4 teaspoon salt, pinch of pepper

2 tablespoons freshly squeezed lemon juice

Instructions:

Slice olives, finely chop onion, finely chop celery and set aside.

In a medium sized bowl, whisk lemon juice with salt and pepper. Add olive oil in a steady stream, whisking until thoroughly blended. Next add the olives, onion, celery, drained capers and chopped parsley. Stir to mix well and set aside.

Remove the core from the cauliflower and separate florets. Fill a large frying pan with approximately half inch of water and bring to a boil. Add cauliflower florets, cover and steam for about 6 to 7 minutes or until tender. Rinse tender cauliflower under cold water and drain well. Transfer cauliflower to a serving bowl. Gently toss the reserved olive oil mixture into the cauliflower until well blended. Refrigerate or serve immediately.

Servings: 4

Submitted by: Maria G.

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