CAULIFLOWER SALAD WITH OLIVES AND CAPERS
Categories Salad Blender Fish Olive Vegetable Side Quick & Easy Buffet Vinegar Cauliflower Hot Pepper Winter Capers Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
- Make vinaigrette:
- In a blender blend vinaigrette ingredients until combined well.
- Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
ORANGE, FENNEL AND GARLIC MARINATED OLIVES
Steps:
- In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3.
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- Clean the escarole, remove the core, then cut into chunks. Drop it into the boiling water and cook for 2 minutes. Drain in a colander and press out as much liquid as you can.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and red chili flakes, then saute until the garlic starts to turn light golden brown, about 2 minutes. Remove the garlic if you want (I always leave it in), then add the escarole and toss around to coat.
- Add the capers and olives, then continue tossing until everything is mixed in and warmed through. Taste and add salt if needed. Serve immediately.
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