Cauliflower in a salad? I was skeptical too. Also, cauliflower is NOT my favorite veggie.
We all know that eating seasonally and locally is best. The advantages are numerous. It helps us lower our carbon footprint because food doesn’t have to travel from far away places. Farming seasonal produce also requires less energy and is better for the soil.
Of course, seasonal produce tastes FAR BETTER and is a lot cheaper too!
The other thing is, that as the weather changes my food preferences change. Does that happen to you too? I just start craving different flavors. It’s kinda weird but I roll with it. Thankfully my family doesn’t seem to mind. Unless there is no cucumber in the house. THAT is always getting noticed by a certain 6-year-old.
Unfortunately, I can’t reassure you that your kids will like this one. Said 6-year-old is still in training with this one, but he does enjoy some of the ingredients like the capers and olives. Now that I think about it, it might be the finely chopped parsley that he is trying to avoid. This means, next time I serve him this salad I will omit it in his portion. Time will tell. It’s the little things that make all the difference. I won’t get discouraged. “Keep offering” is the way to go. If he doesn’t want it, no problem. More for me! I LOVE this salad!
I love the flavors, the texture, and the fact that you can make it at the end of the week. When all other veggies in the crisper have either been eaten or wilted. Did you know that cauliflower lasts AT LEAST a week in the fridge? Yes, it does. So I intentionally plan to make this salad at the end of the week.
What I also love about this salad is that it can be meal prepped. You can make a big batch and keep it in the fridge for 4 days. I advise you to portion it because otherwise, you might accidentally eat the whole bowl. Ask me how I know… Of course, the dressing is best to be kept separately. Unless you like soggy salads. There is nothing wrong with that.
You can also turn it into a full meal by adding your favorite protein. Both roasted chicken and meatballs sound delicious. Sausage might be another option too.
For the salad
- 1 medium cauliflower
- 0.5 bunch flat leaf parsley
- 1 egg, hard boiled divided
- 2 spring onions optional
- 1 roasted red banana pepper (jarred)
- 1 tbsn sliced kalamat olives
- 1 tbsn cappers, rinsed
For the vinegrette
- 12 tbsn olive oil
- 1 tsn dijon mustard
- 1.5 tbsn red wine vinegar
For the salad
- Slice the cauliflower thinly. Be sure to include the stalks. Cut the cucumber and pepper lengthwise. Slice thinly. Wash and dry the parsley Chop. Add all ingredients in a salad bowl. Dice the egg whites and toss it with the vegetables and greens, olives, capers, and parsley.Add the vinegrette and toss again.
For the vinegretet
- Using a fork smash the egg yolk in a small bowl. Add vinegar, mustard and season to taste. Whisk to combine. Add the olive oil and whisk until the dressing is thick and smooth. Taste and adjust the amount of vinegar or oil if needed.