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Cauliflower salad with capers and lemon

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Ingredients for 6 servings:

  • 1 head of cauliflower
  • salt water
  • salt and pepper
  • 6 tbsp olive oil
  • 4 tbsp lemon juice
  • ½ jar capers, 50 g weight
  • 1 bunch of dill
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Divide the cauliflower into not-too-small florets, wash, and cook in boiling salted water for 10-12 minutes until al dente. Remove with a slotted spoon, drain well, and place on a platter. Mix the oil with the lemon juice and pour over the cauliflower. Sprinkle with the drained capers and roughly chopped dill. Let it marinate at room temperature for at least 2 hours, turning occasionally. Season with salt and pepper before serving and garnish with lemon wedges. The salad tastes best when served at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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