Sicilian Cauliflower Salad Dish
Ingredients:
• 1 medium head of cauliflower, cut into small florets
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar or lemon juice
• 1-2 cloves garlic, minced
• 1 teaspoon Dijon mustard (optional)
• Salt and black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons capers (optional)
• Fresh herbs like oregano or basil (optional)
Instructions:
• Bring a pot of salted water to a boil. Add cauliflower florets and blanch for 2-3 minutes until just tender but still crisp. Drain and immediately place them in an ice bath to stop cooking and retain their crunch. Drain well.
• In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, minced garlic, Dijon mustard, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
• In a large mixing bowl, combine blanched cauliflower, cherry tomatoes, red onion, bell pepper, parsley, and capers. Pour the dressing over the salad and toss well to coat everything evenly.
• Cover and refrigerate for at least 30 minutes to let the flavors meld together. This salad tastes even better after a few hours!
• Garnish with additional herbs, a sprinkle of black pepper, and a drizzle of olive oil if desired. Serve chilled or at room temperature.