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.
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.
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
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: