Mary Ann's Blog
Easter Cauliflower Salad
March 21, 2016
Just in time for Easter, cauliflower in brilliant colors, is a perfect choice for a holiday salad. So why not make one, Sicilian style.
Easter Cauliflower Salad
Serves 6
1 small head of yellow, white or purple caulflower, leaves and core discarded and cauliflower separated into 1-inch florets 1/2 cup golden raisins
1/4 cup diced scallions
1/2 cup extra virgin olive oil
Salt to taste
1/4 cup white balsamic vinegar
I/4 cup toasted pine nuts
Boil the cauliflower florets in salted water for 2 minutes. Drain and shock in ice water for 3 minutes. Drain and dry the florets.
Place them in a salad bowl.
Whisk the olive oil, vinegar, salt, scallions and garlic together. Pour over cauliflower in bowl and toss well. Toss in the raisins. Allow to marinate for 30-45 minutes at room temperature before serving. Sprinkle with the pine nuts.
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