Serves 4 to 6
2 cups yellow cauliflower, separated into small florets
2 cups white cauliflower, separated into small florets
2 cups green cauliflower, separated into small florets
2/3 cup Filippo Berio Extra Virgin Olive Oil
1/3 cup white balsamic vinegar
Salt to taste
1/2 cup diced scallions
1 clove garlic, minced
1/2 cup golden raisins
1/2 cup diced black oil-cured olives
Blanch the cauliflower florets in salted water for 1 minute. Drain and shock in a large bowl of ice water for a minute. Drain into a shallow bowl.
Whisk the olive oil, vinegar, salt, scallions and garlic together. Pour over the cauliflower and toss well. Sprinkle the raisins and olives over the top. Cover with plastic wrap and allow to marinate for 30 to 45 at room temperature before serving.
This recipe is featured on show 1818, Healthy Salads – Insalate Sane.
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