Make Cauliflower Taste Great Again

May 28, 2019

It used to be that I just hated cauliflower as a kid. It tasted mushy and had no flavor. It was always served boiled with salt and pepper and little else. Over the years I have tinkered with ways to make cauliflower great again. I have roasted it, grilled it, sautéed it, pureed it and while all those cooking methods yielded better taste than boiling it, my new favorite way to enjoy it, is to serve it marinated as a salad, an old Italian favorite.

Cauliflower Salad
Serves 4

½ cup extra virgin olive oil
3 tablespoons white balsamic vinegar
2 cloves minced garlic
¼ cup chopped spring onion
½ cup sliced olives
2 teaspoons dried oregano
Salt and pepper to taste
¼ teaspoon or more hot red pepper flakes (optional)
3 cups cooked cauliflower florets

Combine everything in a large bowl and toss well. Cover and marinate at room temperature at least 2 hours before serving or make and refrigerate a day ahead and bring to room temperature several hours before serving.

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