Black Pepper Cauliflower Salad
Ingredients
The salad
-
2
pound
head of cauliflower
-
¾
cup
diced red onion
-
3
tablespoon
black peppercorns, crushed
-
1
cup
toasted pistachios, roughly chopped
-
½
cup
crumbled feta cheese
-
3
medium
apples, diced
-
⅓
cup
chopped black olives
The vinaigrette
-
¼
cup
red wine vinegar
-
⅓
cup
extra-virgin olive oil
-
¾
teaspoon
fine grain sea salt
Instructions
- Boil a pot of water, salt it well, and cook the cauliflower for 1 minute until just tender.
- Drain the cauliflower and run it under cold water to stop the cooking process, then set aside.
- In a saucepan over medium-high heat, combine the red onion, red wine vinegar, olive oil, salt, and black pepper.
- Once the onions turn pink and the mixture is infused, remove from heat and set aside.
- In a large bowl, combine the cauliflower florets, pistachios, feta, apples, olives, and ⅔ of the vinaigrette.
- Toss gently and adjust seasoning with additional salt or vinaigrette as needed.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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