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Introduction
Cauliflower salad is a light, tasty and nutritionally rich recipe, ideal as an appetizer or a main course. Cauliflower, with its delicate flavor, pairs perfectly with fresh condiments such as olive oil, lemon juice and aromatic herbs. Thanks to its versatility, it can be customized with different ingredients, making it suitable for every season. Let's find out how to prepare it together!
Ingredients:
1 medium cauliflower
2 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 teaspoon of apple cider vinegar
Salt and pepper to taste
A pinch of chili pepper (optional)
Chopped fresh parsley (for garnish)
1/2 red onion (optional)
50g of pitted black olives (optional)
Instructions:
Prepare the cauliflower: Divide the cauliflower into small florets and rinse them well under running water.
Blanch the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes, until tender but still crunchy. Drain and run cold water over them to stop the cooking.
Prepare the dressing: In a bowl, combine the olive oil, lemon juice, apple cider vinegar, salt, pepper and chili pepper (if desired).
Assemble the salad: Add the cooled cauliflower florets to the bowl with the dressing. Add the thinly sliced red onion and black olives, if using.
Mix and serve: Mix well to coat the cauliflower with the dressing. Garnish with chopped fresh parsley and serve immediately.
Serving and storage tips:
Serving: This salad is great served cold or at room temperature. It can be served with crusty bread or as a side dish to meat or fish.
Storage: If you have leftover cauliflower salad, store it in an airtight container in the refrigerator for up to 2 days. The cauliflower may become softer over time, but the flavor will still be delicious.
Variations:
see next page
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