MARINATED CAULIFLOWER SALAD.- Cold, flavorful and so so easy....

MARINATED CAULIFLOWER SALAD.-  Although I'm talking about cauliflower I'm sure you can imagine how this can apply to other vegetables, right? Great alternative to your "usual" side side and it's nice for a change....

All you'll need is:

1 large head of Cauliflower, cut into florets
1/4 cup red onion, finely chopped
1/4 cup White Wine Vinegar
1 tsp Dijon Mustard
1/2 cup Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Pepper
2 Tbl Capers, drained
2 Tbl Parsley Leaves, finely chopped

Put enough water in a pot to boil, sufficient to cover the cauliflower. Once it's boiling, add the florets and par-boil for about 2 minutes just to take the hard edge to the florets but not to make them soft. Drain and put in a bowl.

In a small bowl, add the vinegar, onion and mustard. Drizzle a thin stream of olive oil over the vinegar while whisking or mixing to emulsify it well. Add salt and pepper and pour over the still hot or warm cauliflower. This is when it absorbs best. Add capers and parsley. Mix well.

Cover and refrigerate for at least 4-6 hours or overnight is best. You can serve chilled or at room temperature.

NOTE: Broccoli, Green Beans, Potatoes, Fennel, Onions, Cabbage, Tomatoes, etc. are all good substitutes or additions, up to you. You can also pour this over lettuce leaves and use as a salad topping to finish off.  Add garbanzos, sprouts, peas, radishes, beets, bacon


..... you get the idea....