Sicilian Cauliflower Salad
The utter simplicity, versatility, and the amazing flavor punch of this salad make is a winner every time I make it for friends and family. Where American moms turn leftovers into casseroles, Sicilian families enjoy salads such as these to make delicious meals or side dishes.
1 large head cauliflower, cored and cut into 1-inch florets
1/4 cup Raimondo Winery Blood Orange Olive Oil
2 tablespoons Raimondo Winery White Grapefruit Balsamic Vinegar
2 large roasted red peppers, drained and thinly sliced
1/3 cup green olives, pitted
1/3 cup black olives, pitted
1/3 cup cornichon pickles, thinly sliced lengthwise
6 anchovy fillets, rinsed and halved
2 oranges, cut into segments
3 tablespoons salt-packed capers, rinsed soaked in cold water, then rinsed again
3 tablespoons finely chopped flat-leaf parsley
Bring a large pot of salted water to boil. Add cauliflower and cook until tender, 4 to 6 minutes. Drain, transfer to a large bowl and let cool for 10 to 15 minutes. Add oil and vinegar, lightly season with salt and toss together. Add peppers, olives, pickles, anchovy, capers and parsley; toss to combine. Serve at room temperature.
Recommended Wine Pairing: