Cauliflower Salad Idea (Print Version)
# Ingredients:
→ Vegetables for the Salad
01 -
1/4 cup finely chopped fresh parsley
02 -
1/2 yellow bell pepper, sliced thin
03 -
1/2 red onion, sliced into thin strips
04 -
1 cup cherry tomatoes, cut in half
05 -
1 medium cauliflower head, broken into small pieces
→ Dressing Mix
06 -
2 tablespoons capers
07 -
1/4 teaspoon red chili flakes
08 -
Salt and black pepper as needed
09 -
1 teaspoon Dijon mustard
10 -
1-2 cloves garlic, chopped fine
11 -
2 tablespoons lemon juice or red wine vinegar
12 -
1/4 cup olive oil (extra virgin)
→ Finishing Touch
13 -
A variety of fresh herbs like basil or oregano
# Instructions:
01 -
Get a big pot of salty water boiling. Let the cauliflower pieces cook for 2-3 minutes until they're soft but still crunchy. Drain, then toss them in ice-cold water to keep that crunch alive. Drain again until they're dry.
02 -
Grab a small bowl and whisk together the olive oil, vinegar or lemon juice, garlic, mustard, salt, pepper, and chili flakes. Fix the seasoning however you like.
03 -
In a big mixing bowl, toss the cauliflower, tomatoes, onion, pepper, parsley, and capers together. Drizzle the dressing over everything and mix well so all the flavors get evenly spread.
04 -
Cover the salad up and put it in the fridge for at least 30 minutes. The longer it sits, the tastier it gets!
05 -
Top with fresh herbs, extra black pepper, and a splash of olive oil if you'd like. Serve it cold or at room temp.
# Notes:
01 -
As this salad sits, everything soaks in the dressing, making it even more delicious. It's a great option to prepare ahead for the week!