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Cauliflower Salad Supreme

Yield
Servings
Prep time
20 mins
Courses
Entrée | Vegetables | Salads
Special Diets
Vegan
Food Allergies
Dairy-free | Gluten-free
Source
Recipe adapted from Vegetarian Nights by Bonnie Mandoe

Description

A deliciously different take on cauliflower that makes a substantial entree salad.

Ingredients

1 large cauliflower, 2-3 pounds
4 Tcapers, drained
1⁄2 cpitted and chopped kalamata olives
1 1⁄2 cfinely chopped tomatoes
1⁄2 colive oil
2 Tbalsamic vinegar
1⁄2 tsalt
1 large head lettuce
  half of a large cucumber

Instructions

Remove leaves from the cauliflower, but keep the core. Cut cauliflower into eight equal slices, carefully keeping them intact. Lay the slices in a steamer and steam until tender, about 20 minutes. Remove steamer from pot to cool. Meanwhile in a small bowl combine the capers, olives, tomatoes, oil, vinegar and salt. Keep to one side. Wash, dry and tear the lettuce and arrange on plates. Slice the cucumber thinly, into about 20 slices. Once the cauliflower has cooled, arrange it on the plates of lettuce, 2 slices per plate. Tuck the cucumber slices decoratively around the cauliflower slices. Spoon the olive caper mixture over the cauliflower, using all the dressing. Serve at room temperature.

Notes

These quantities will make 8 servings when served as a side salad.