Cauliflower Salad
Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pounds | cauliflower, trimmed and cut into florets |
| 3/4 cup | chopped bottled roasted red bell pepper (about 4 ounces) |
| 1/2 cup | thinly sliced red onion |
| 1/2 cup | coarsely chopped fresh flat-leaf parsley |
| 1/2 cup | coarsely chopped green olives (about 2 ounces) |
| 1/4 teaspoon | crushed red pepper flakes |
| 1 | large celery rib, sliced crosswise |
| 2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | white wine vinegar |
| 1/2 teaspoon | black pepper |
| 1/8 teaspoon | sea salt |
| 1.5 ounces | low-fat mozzarella or provolone cheese, cut into small pieces |
| leaves of celery (optional) | |
Directions:
1. Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
2. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
3. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
4. Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.
Source: myrecipes.com
