Florida Cauliflower Antipasto Salad

servings 8

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Ingredients

1 head Florida cauliflower, cut into florets

5-6 small mini Florida bell peppers, sliced thin

1/4 red onion, sliced thin

Various additions such as: olives, pickled vegetables, cheese, cured meats, greens, or hearts of palm

3 tablespoons fresh parsley, finely chopped

Sea salt and fresh ground pepper, to taste

Vinaigrette:

1 teaspoon Florida honey

1/3 cup olive oil

1/4 cup red wine vinegar

1/2 lemon, zested and juiced

1 tablespoon garlic, minced

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried Italian seasoning

Sea salt and fresh ground pepper, to taste

Preparation

Prepare an ice bath by filling a bowl with 2 cups ice and filling with water and set aside. Fill a large pot with water and bring to a boil. Add in cauliflower and boil for 2 minutes. Remove from heat, drain, and add to ice water to stop the cooking process. When cooled completely, drain and transfer to large mixing bowl along with all other additional salad ingredients.

Prepare vinaigrette by placing all ingredients into a lidded jar and shake vigorously. Taste and adjust salt and pepper as needed. Pour over salad ingredients and toss to combine. Cover and place in refrigerator for at least 2 hours to absorb flavors or until ready to serve.

Fresh tip: The longer the salad marinates in the vinaigrette the more flavorful it will be.

cauliflower peppers herbs

Florida Cauliflower Antipasto Salad

Ingredients

Preparation

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