Kitchen Wisdom Gluten Free Cauliflower Salad is so easy and appetizing! Boil the trimmed cauliflower for ten minutes, make the dressing and let sit. The longer the cauliflower sits, the better it tastes! The cauliflower marinates and becomes a tangy delicious salad or side which stores well for long day affairs, like BBQs.
1 head Cauliflower, cleaned and trimmed
¼ cup + 1 tablespoon Lemon juice (2 lemons)
½ Lemon Rind
1 teaspoon Salt
¼ cup Extra Virgin Olive Oil
2 teaspoons Red Wine Vinegar
2 tablespoons chopped fresh Flat Leaf Italian Parsley
2 small cloves finely chopped Garlic
Salt and Pepper
Bring water to boil in a pot large enough to accommodate all of the cauliflower. Trim and clean the cauliflower, set aside. Finely chop the parsley and garlic, set aside.
Cook the Cauliflower: Once the water begins to boil, add the salt, 1 tablespoon of lemon juice and the rind from half a lemon. When the water reaches a rolling boil, add the cauliflower. Cook for 10 minutes then drain and run under cold water to cool.
Make the vinaigrette: In a high sided glass or bowl, whisk together the lemon juice, red wine vinegar and olive oil until thoroughly emulsified.
Assemble the Salad: Place cooled cauliflower in a large bowl. Sprinkle with half the garlic and parsley. Use your hands to toss and then add the remaining garlic and parsley and toss again. Gently pour half the vinaigrette, toss and add the remaining vinaigrette, Salt and pepper to taste.
Allow to sit for at least one hour before serving. Serve at room temperature or chilled.
“Cauliflower Salad” by Liz Conforti, Forget What You Know About Wheat(c) 2014
Serve with other Kitchen Wisdom Gluten Free Recipes:
Tender Pork Cutlets with Tomatoes and Onions
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