Cauliflower Salad
Makes 8 salad-sized servings. Recipe is by Corinne Cook.
1 medium-size cauliflower, broken or cut into florets
Water
Salt
½ cup canola or vegetable oil, not olive oil
3 tbls. white or rice vinegar
½ cup halved pimento-stuffed green olives
½ to ¾ cup halved grape tomatoes
2 tbls. chopped green onions
1 heaping tbl. dill relish (or sweet if you prefer)
Salt to taste
Freshly ground black pepper to taste
Salad greens to line bowl or salad plates, optional
1. Place about 1-inch, salted water in bottom of pot. Cook the cauliflower, covered, until tender-crisp, about 7 to 9 minutes. Drain.
2. In medium bowl, combine oil, vinegar, olives, tomatoes, green onions and dill relish.
3. Add cauliflower to vinaigrette and season to taste with salt and pepper. You may want to add more vinegar or seasoning. Put it in a gallon-sized bag and let it marinate until ready to serve.
4. For serving, place in a bowl or on salad plates lined with greens.
