Pickled Cauliflower Salad
Salads • World
Description
Chopped parsley (2 tablespoons). Total time 25 minutes + 3–4 hours for cooling and pickling.
Ingredients
- Apple Cider Vinegar 0 fl oz
- Cauliflower 30 oz
- Sweet Red Onion 1 piece
- Mustard Greens 1 teaspoon
- Olive Oil 5 fl oz
- Capers 2 tablespoons
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Divide the cauliflower into florets.
Step 2
In a medium pot, bring salted water to a boil. Blanch the cauliflower in 2–3 batches until tender-crisp (about 2 minutes per batch).
Step 3
Finely chop the onion, capers, and parsley.
Step 4
In a bowl, mix the mustard and vinegar. Gradually whisk in the oil until a smooth emulsion forms. Add salt and pepper to taste. Stir in the chopped capers, onion, and parsley.
Step 5
In a large bowl, combine the cooked cauliflower and marinade. Cover with a lid or plastic wrap and refrigerate for 3–4 hours. Serve the salad cold.
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