Ingredients:
– 1 medium head of cauliflower, cut into small florets
– ¼ cup extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp red wine vinegar (or white wine vinegar)
– 1 clove garlic, minced
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– ¼ cup green olives, sliced
– 2 tbsp capers, rinsed and drained
– ¼ cup pine nuts, toasted
– ¼ cup raisins (or golden raisins)
– ¼ cup fresh parsley, chopped
– ¼ tsp red pepper flakes (optional, for heat)
Instructions:
1. **Blanch the Cauliflower:**
– Bring a large pot of salted water to a boil.
– Add the cauliflower florets and blanch for 2-3 minutes until tender but still crisp.
– Drain and immediately rinse under cold water to stop the cooking process. Pat dry and transfer to a large bowl.
2. **Prepare the Dressing:**
– In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.
– Taste and adjust seasoning as needed.
3. **Assemble the Salad:**
– Add the olives, capers, toasted pine nuts, raisins, and parsley to the bowl with the cauliflower.
– Drizzle the dressing over the salad and toss until everything is well coated.
4. **Serve:**
– Serve immediately as a refreshing side dish or a light main course.
Enjoy this vibrant and flavorful salad that combines sweet, salty, and tangy notes!
Enjoy!
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