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Warm Cauliflower Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-chou-fleur-athena-3973.jpg
PT15M
PT03M
PT18M
SaladIn a pan, bring salted water to a boil and add turmeric. Add cauliflower and blanch about 2-3 minutes. Drain.Put cauliflower in a salad bowl or serving dish. Mix in onion, peppers, black olives, tomatoes, feta and oregano. Pour dressing over vegetables and mix.DressingIn a small bowl, whisk mustard and raspberry vinegar together until blended.Add oil in a thin stream, whisking constantly. Season to taste with salt and pepper.This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
4
Ass. des Jardiniers-Maraîchers du Québec
3
4
5
1
Salad
1 Tbsp. (15 mL) turmeric
1 cauliflower, broken into florets
0.500 minced onion
To taste mixed red, green and yellow pepper strips
3/8 cup (95 mL) sliced pitted black olives
2 small tomato,seeded and diced
5 oz (150 g) feta cheese, crumbled
1 Tbsp. (15 mL) coarsely chopped oregano
Dressing:
2 Tbsp. (30 mL) Dijon mustard
2 Tbsp. (30 mL) raspberry vinegar
1/2 cup (125 mL) extra virgin olive oil
salt and pepper to taste
Warm Cauliflower Salad
4
servings
0:15
Preparation
0:03
COOKING
0:18
TOTAL TIME
Ingredients
-
Salad
-
1 Tbsp.
(15 mL)turmeric
-
1
cauliflower, broken into florets
-
0.500
minced onion
-
To taste mixed red, green and yellow pepper strips
-
3/8 cup
(95 mL)sliced pitted black olives
-
2
small tomato,seeded and diced
-
5 oz
(150 g)feta cheese, crumbled
-
1 Tbsp.
(15 mL)coarsely chopped oregano
-
Dressing:
-
2 Tbsp.
(30 mL)Dijon mustard
-
2 Tbsp.
(30 mL)raspberry vinegar
-
1/2 cup
(125 mL)extra virgin olive oil
-
salt and pepper to taste
Preparation
Salad
In a pan, bring salted water to a boil and add turmeric. Add cauliflower and blanch about 2-3 minutes. Drain.
Put cauliflower in a salad bowl or serving dish. Mix in onion, peppers, black olives, tomatoes, feta and oregano. Pour dressing over vegetables and mix.
Dressing
In a small bowl, whisk mustard and raspberry vinegar together until blended.
Add oil in a thin stream, whisking constantly. Season to taste with salt and pepper.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
Source :
Ass. des Jardiniers-Maraîchers du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
