- Add 1 teaspoon of the vinegar to salted boiling water and cook the cauliflower until just tender, 4 to 5 minutes. Transfer the cauliflower to a baking sheet to cool.
- Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt, and a few turns of black pepper in a bowl. While whisking, add the oil in a steady stream to make a creamy dressing.
- Cut the cooled pieces of cauliflower into large fleurettes or thick slices and arrange on a serving platter or individual plates. Spoon the dressing over the cauliflower. Combine the parsley and garlic and sprinkle over the dressing. Scatter the olives on top.
Banner Image:
ProvCauliflowerFoodMatch.png
Teaser Image:
ProvCauliflowerFoodMatch.png
Ingredients:
1 ½ teaspoons Champagne or white wine vinegar
2 pounds cauliflower, base leaves and cores removed, cut into large pieces
2 tablespoons Dijon mustard
1 teaspoon mayonnaise
Fine sea salt
Freshly cracked black pepper
⅓ cup plus 1 tablespoon canola oil
⅓ cup lightly packed Italian parsley leaves, finely chopped
½ teaspoon minced garlic
½ cup dry-cured black Beldi olives
Nutrition:
Calories: 140, Fat: 9g, Saturated Fat: 1g, Sodium: 250mg, Carbohydrate: 7g, Fiber: 2g, Protein: 2g
Author:
Recipe and photo courtesy of FoodMatch
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free