Last month I made a dish and this recipe appeared on the next page of the cookbook. I dismissed it until my husband said he thought it sounded interesting. I’ll give anything a try once so even though it seemed like an odd combination I gave it a try.
The result was garlicky, crunchy and colorful. Give it a try sometime.
Prep time: 20 minutes
Total time: 45 minutes (plus resting time)
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, pressed
- 1/4 cup freshly squeezed lemon juice
- 2 Tbsp. chopped fresh parsley
- 1 head cauliflower, cut into bite-sized pieces
- 1 red bell pepper, seeded and cut into 1/4″ x 2″ strips
- 1 cup 1/4″ bias-cut celery
- 1 cup pitted green olives, quartered
- kosher salt and black pepper
- Fill a large pot with 6 quarts of water and set it over high heat. While it heats you can make the dressing by combining the first 4 ingredients with a pinch of salt and 10 grinds of black pepper. Set the dressing aside and prep the other ingredients.
- When the water has reached a boil add 1 1/2 tablespoons of kosher salt. Allow it to return to steady boil and add the cauliflower. Cook for 5-6 minutes, until a piece is just tender to the bite. Add the pepper strips and cook for 1 more minute. Drain or use a sieve to capture all of the cauliflower and peppers. Transfer to a paper towel lined bowl and allow to drain for a couple of minutes.
- Remove the paper towel, add the celery and olives, and stir until well mixed. Drizzle the dressing over the vegetables and toss until well coated. Allow to sit for at least 20 minutes or up to an hour. Serve at room temperature; toss a couple of times before serving to redistribute any dressing that accumulated at the bottom of the bowl.
The original recipe, from Moosewood Restaurant Celebrates, included raw red onion, which I find too sharp so I left them out. Next time I might try giving the onion a quick soak in ice water; it is reported to mellow the sharp flavor I don’t like.