I saw a wonderful Romanesco Summer Salad in Delicious Living Magazine, that I pick up at my local health food store. Problem is that Romanesco Cauliflower is not readily available at my grocery store. Honestly I think I might have seen it there once since we moved here 8 years ago! That certainly doesn’t make it an ingredient I think of when I cook! I tend to be one who likes easily and abundantly available ingredients…some might call that laziness but I call it “make it work with what you have”!
This is my version of this delicious salad. It is fresh, easy to make and loaded with vitamins! It is a great side for grilled chicken, fish, grilled steaks, burgers, etc…. I think the addition of capers makes this salad perfect!
1 head cauliflower, cut into bite-size pieces
Zest and juice 1 lemon
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 red bell pepper, chopped
1/2 cup red onion, thinly chopped
1/3 cup fresh basil, roughly chopped
3 tablespoons fresh chives, roughly chopped
4 tablespoons rinsed and drained capers, coarsely chopped
Salt and Pepper to taste
In a large pot, bring water to a boil over high heat. Add cauliflower, cover, reduce heat to medium, and cook for 2–3 minutes, until crisp-tender. Using a slotted spoon, transfer cauliflower to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.
In a small bowl, whisk together mustard, lemon zest, lemon juice, and about 1/4 teaspoon each salt & pepper. Slowly add oil, whisking constantly to emulsify.
Put cauliflower in a serving bowl. Add bell pepper, onion, basil, chives, capers, and vinaigrette; toss gently to combine. Taste and adjust seasoning. Cover and refrigerate until ready to serve. It will keep well for several hours, you may want to toss again prior to serving.
Note: if you have a steamer you may use it to cook your cauliflower.
Printer Friendly: Cauliflower Salad
Peace and I like Abundant,