- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
With olives and pickled cherry peppers, this veggie side dish takes on a giardiniera-like bite.
Rach likes serving it with her Beer Cheese Soup.
For the salad, bring a few inches of water to a rolling boil in a deep skillet or pot. Set up a large bowl of ice water.
Trim and cut cauliflower while water comes to boil. Season water with salt, add cauliflower and cook 5 minutes or so to tender-crisp, drain in fine strainer and cold-shock by submerging the strainer in the ice water. Drain and dry the cauliflower, then place in large bowl with onion, celery, olives, parsley and cherry peppers.
For the dressing, whisk garlic, oregano or marjoram, lemon and vinegar, stream in oil, then season dressing with salt and pepper.
Dress cauliflower salad and toss to combine; chill or serve.