Rachael's Cauliflower Salad
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. With olives and pickled cherry peppers, this veggie side dish takes on a...
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Skillet
- Pot
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
Ingredients
- 1 head cauliflower, cut into bite-sized pieces of stem and florets
- Salt
- 1/2 medium onion, chopped
- 2 ribs celery with leafy tops, chopped
- About 3/4 cup olives with pimiento, drained and chopped
- 1 cup loosely paced parsley tops, coarsely chopped
- 1/2 cup Italian hot cherry pepper rings, drained and coarsely chopped
- 1 large garlic clove, grated or pasted
- 1 scant teaspoon dried oregano or marjoram
- 1 tablespoon lemon juice
- 1 tablespoon wine vinegar, white or red
- About 1/4 cup extra-virgin olive oil, EVOO
- pepper
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