Instead, eat this.
It’s a really great salad. The dressing is light and lemony and the cauliflower is crunchy but softened and the olives are salty and punchy. But maybe you’ll arrive at the end product less painfully than I did.
Which is to say, maybe you won’t spill oil on your shirt (which, at this point, let’s be honest, is pretty standard for me.)
And maybe you won’t ambitiously start the salad only to realize you have about half of the required ingredients. And only 5 olives in what is called a “Cauliflower Green Olive Salad.” Think the olives might be an important part of that? (I’m reluctant to admit that Martha Stewart saved me here. My mom happened to have just bought some Martha Stewart Olive Bruschetta that I used as a substitute. There. Are you happy now, Martha? Is this what you wanted? Well, you got it.)
And maybe you won’t pour boiling water down your bare leg while trying to drain the asparagus (well, you probably won’t, since this recipe does not call for asparagus).
But if you do, you’ll still think it was all worth it. THAT’S how good this salad is.
Cauliflower Green Olive Salad
from Moosewood Restaurant Celebrates
1/2 cup extra virgin olive oil
2 garlic cloves, minced or pressed
1/4 cup fresh lemon juice
2 tbsps chopped fresh parsley
pinch of salt to taste
6 cups bite-sized cauliflower florets
1 red or yellow bell pepper, seeded and cut into 1/4-inch-thick strips (or, you know, some asparagus)
1 cup chopped celery, sliced crosswise on the diagonal into 1/4-inch-thick pieces
1 cup thinly sliced red onions
1 cup pitted green or spanish olives, rinsed
salt and cracked or ground black pepper to taste
Bring a large pot of salted water to a boil. Meanwhile, use a whisk or blender to combine all of the dressing ingredients. Set the dressing aside.
When the water boils, cook the cauliflower florets for 4 to 5 minutes, until just tender; then transfer them with a slotted spoon or sieve to a large platter or shallow bowl. Add the bell pepper strips to the boiling water and cook for about 1 minute, until crisp-tender. Drain well and add them to the cauliflower. Gently stir in the celery, red onions, and olives.
Pour the dressing over the vegetables and toss well. Allow to sit for at least 10 and up to 60 minutes before serving–the long the salad sits, the deeper the flavor. Add salt and black pepper to taste and serve.