Marinated cauliflower salad

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So I’ve bought a cauliflower from Sunshine Fresh Food Market – solely on the basis that they look so very fine, especially for “outside” produce, and the price ($1.45) is so right.

Now what?

I think about roasting chopped up cauliflower with oliveoilsaltpepper.

But then I remember there’s a sensational marinated salad recipe in one of my cajun cookbooks.

This salad is a sensation.

So zingy and colourful!

It keeps for ages and will even work super, I reckon, in a sandwich with, say, some pastrami or mortadella.

I plane to find out with this new batch.

I have tweaked the recipe to the extent of halving the high-powered quantities of onion, garlic, black pepper and vinegar.

INGREDIENTS

1 cauliflower

1 red capsicum

1 yellow capsicum

2 celery sticks

1/2 red onion

2 large cloves garlic

1/2 cup virgin olive oil

1/2 cup red wine vinegar

1/2 teaspoon freshly ground black pepper

salt to taste

METHOD

1. Bring large pot of water to the boil.

2. While waiting for water to boil, chop cauliflower – including the stalks – into bite-size pieces.

3. Put all the cauliflower in the boiling water and cook for about five minutes – until al dente is best.

4. While cauliflower cooks, chop all the other vegetables and put into bowl; garlic finely, the rest chunky.

5. When cauliflower is done, drain and then rinse in cold water. Let sit for a while so it cools down.

6. Put cauliflower in bowl with the other vegetables.

7. Add salt and pepper; mix.

8. Add olive oil; mix

9. Add red wine vinegar; mix.

10. Cover tightly with cling wrap and refrigerate for at least 24 hours.

The day after I knocked this batch together, I had some with my purchases from Oasis Bakery earlier in the day:

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