Cauliflower Neapolitan
Beautiful combination of flavours. Salad is best made a couple of hours before serving to allow cauliflower to chill and flavours to combine and intensify.
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2small onion
- 1small stick celery
- 8stoned green olives
- 1⁄2cup virgin olive oil
- 2tablespoons lemon juice
- 4
- 2tablespoons chopped flat leaf parsley
DIRECTIONS
- Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
- Peel and finely slice onion. Finely chop celery and thinly slice the olives.
- Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
- Refrigerate for a couple of hours before serving.