Spanish-Style Cauliflower Salad
This Spanish-inspired cauliflower salad offers a refreshing twist to the typical preparation of cauliflower. The garlic adds a delightful pungency, making it a perfect and flavorful dish.
Ingredients
Serves 6 / Preparation: At least 2 hours in advance
- 1 small cauliflower about 1 pound, trimmed and cut into 1-inch florets
- 2 teaspoons fresh lemon juice
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove mashed in a garlic press or mortar
- 1 tablespoon capers nonpareil preferred, rinsed and drained
- 1 teaspoon ground paprika preferably Spanish style
- Dash of ground cayenne pepper
- Salt to taste
Garnish:
- 3 tablespoons hard-boiled egg finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
- In a medium saucepan, add 1 inch of water, fresh lemon juice, and a pinch of salt.
- Place the cauliflower in the saucepan and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 8 to 12 minutes or until the cauliflower is crisp-tender.
- Drain and let it cool.
- Cut off the stems close to the florets.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, mashed garlic, capers, ground paprika, ground cayenne pepper, and salt.
- Pour the dressing over the cauliflower and gently fold until the dressing is absorbed.
- Taste and adjust the seasoning if necessary.
- Let the salad marinate in the refrigerator for at least 2 hours, up to overnight.
- Before serving, sprinkle the finely chopped hard-boiled egg and fresh parsley over the cauliflower salad.
Notes / Tips / Wine Advice:
Serve it cold or at room temperature.
Enjoy your Spanish-Style Cauliflower Salad – a flavorful and refreshing dish!