From the Kitchen of…Domenica Marchetti, Cooking Light Contributor
For Domenica, it isn't Thanksgiving without her mother's cauliflower with cured olives and capers. She updated the dish for a vibrant side salad.
Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.
1 1/2 pounds cauliflower, trimmed and cut into florets
3/4 cup chopped bottled roasted red bell peppers (about 4 ounces)
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped green olives (about 2 ounces)
1/4 teaspoon crushed red pepper
1 large celery rib, sliced crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon black pepper
1/8 teaspoon sea salt
1.5 ounces provolone piccante, cut into small pieces
Celery leaves (optional)
How to Make It
Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.
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