Black Pepper Cauliflower Salad (Serves 10)

Posted by Elise Mitchell, Health & Wllness Coordinator on July 15, 2015

Elise MitchellDon’t judge a book by its cover. Cauliflower is often over-looked as a boring vegetable – not in this recipe! We made this at the Oasis this week while exploring what it means to cook for others. The act of giving to our peers, friends, family can change our mood and sense of self with just a quick sauté and dash of salt!


4 pound head of cauliflower, cut into tiny florets
1-1/2 cup diced red onion
1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil
1-2 teaspoon fine grain sea salt
2 tablespoon black peppercorns, crushed
2 cup toasted pistachios, roughly chopped
1-1/2 cup crumbled feta cheese
6 apples, diced*
1 cup chopped black olives
Salt and pepper


1. Bring a pot of water to a boil, salt well and cook the cauliflower for a minute, until just tender. Drain, run under cold water to stop cooking, drain well, and set aside.
2. Combine the red onion, red wine vinegar, olive oil, salt, and black pepper in a saucepan over medium-high heat. Once the onions have turned pink and infused the oil and vinegar mixture, remove from heat and set aside.
3. When ready to serve, place cauliflower florets into a large bowl. Add the pistachios, feta, apples, olives, and 2/3 of the red onion vinaigrette. Toss everything together gently and give it a taste--depending on the saltiness of your feta, you might wish to add a little more salt. You might want to add the remaining vinaigrette as well.

The best part of cooking is doing it with those you enjoy being around and doing it for those you love.

Bon appetit!

 

Cauliflower Salad

Comments

Be the first to comment on this page:

Post your comment