Cauliflower with Dry-Cured Black Olives | Our Recipes
Ingredients: - 1/2 cup LaMedina Pitted Dry-Cured Black Beldi Olives - 2 tbsp Beaufor Extra Strong Dijon Mustard - 2 lbs Cauliflower, base leaves and cores
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Ingredients
- 1/2 cup LaMedina Pitted Dry-Cured Black Beldi Olives
- 2 tbsp Beaufor Extra Strong Dijon Mustard
- 2 lbs Cauliflower, base leaves and cores removed, cut into large pieces
- 1 1/2 tsp Champagne or white wine vinegar
- 1 tsp Mayonnaise
- Fine sea salt
- Freshly cracked black pepper
- 1/3 cup Canola oil (plus 1 tbsp)
- 1/3 cup Parsley, finely chopped, loosely packed
- 1/2 tsp Fresh garlic, mince
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