If you have never tried fresh, locally grown cauliflower, you are in for a treat! It’s so sweet, crunchy and delicious. There are so many wonderful ways to use this veggie, from a pasta sauce to mac ‘n cheese, or in this case as part of an antipasto plate along with some olives, roasted peppers and cherry tomatoes dressed with EVO, balsamic vinegar and fresh basil or oregano.
1 medium cauliflower, cut into florets
6 Tbsp. EVO
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. white wine vinegar
½ tsp. Dijon mustard
1 small clove garlic, minced
1/8 tsp. chili flakes
2 tsp. fresh oregano, finely chopped
1 Tbsp. finely chopped Italian (flat-leaf) parsley
Salt & freshly ground black pepper to taste
Bring a large pot of water to the boil; add 1 Tbsp. salt. Place the cauliflower in the pot of boiling water and cook for approximately 3 minutes; it should not be soft but still have some crunch. Remove the cauliflower to a bowl of ice water and let stand until cold. Drain well and blot dry.
Whisk together the lemon juice, vinegar, mustard, garlic nd chili flakes; slowly whisk in the EVO. Whisk in the herbs & salt and pepper to taste. Place the cauliflower in a flat dish; add the dressing; stir to combine and allow to stand for 1 hour before serving or place in the fridge until an hour before serving.
