Cauliflower and Olive Salad

Make this the day before or in the morning if you can.

Cauliflower and Olive Salad (serves 4-6):

  • 1 head of cauliflower, steamed or roasted until tender but not mushy
  • 1/2 red onion, thinly sliced
  • 1/4 cup oil-cured olives, pitted and chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • salt
  • lots of coarse black pepper
  • 1/4 cup parsley, chopped

Separate cauliflower into florets, then mix with remaining ingredients.

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About tandooritaco

This is a blog about food.
This entry was posted in italian, salad, vegan, vegetarian. Bookmark the permalink.

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