Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Serves 10 (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.

Step 3

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.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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