Cauliflower salad

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 tsp salt
• 50 g black olives
• 50 g green olives
• 50 g gherkins
• 1 pepper, pickled in vinegar
• 2 cloves garlic
• 1 tbsp capers
• 3 tbsp white wine vinegar, mild
• 8 tbsp olive oil
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

cavolfiore salad

Cut the cauliflower into equal florets, trim, wash, and cook in salted water until just “al dente.” Drain in a colander and let it drain well. While the cauliflower is cooking, chop the other ingredients. Place the lukewarm cauliflower in a bowl. Add the olives, cucumber, bell pepper, and capers. Mash the garlic into a paste with the back of a knife. Blend with the wine vinegar, salt, pepper, and olive oil to make a sauce. Pour over the vegetables and mix gently. Let stand at room temperature for about 1 hour.