Tangy Cauliflower Salad - NBC Connecticut

Tangy Cauliflower Salad

To Serve 6



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    1 Small Cauliflower
    1 Red Pepper, roasted and cut into strips
    20 Small Black Olives, pitted and sliced lengthwise
    4 Anchovy Fillets, drained and minced
    4 Mild Pickled Peppers (Pepperoncini), cut into thin strips
    4 T. White Wine Vinegar
    6 T. Extra Virgin Olive Oil
    Salt and Pepper to taste
    Optional: A pinch of red chili flakes, if desired


    Cut the cauliflower into small (bite sized) florets.Drop the florets into boiling water into which 2 T. of the vinegar has been added. Blanch 5 minutes, remove with a slotted spoon, drop into iced water to chill and drain.

    Place cold cauliflower in a bowl. Add all the prepared vegetables, season with salt and pepper, dress with the remaining vinegar and the olive oil and toss well.

    Check the seasoning and again toss well. Serve at room temperature.