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  Added: Feb 05, 2010  •  Visited (487)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cauliflower Salad
In Turkey, vegetable markets in winter display attractive and nutritious large cauliflowers that are usually snowy-white but may be green or even purple in color. Serve this salad with shish kebab, roast lamb or grilled chops.

What You Need:
  • 1 whole cauliflower
  • Salt
  • 1 tablespoon fresh lemon juice
  • 1 large green pepper, cleaned and chopped
  • 12 pitted black olives, cut into halves
  • 8 scallions, cleaned and sliced, with some tops
  • 1/3 cup olive oil
  • 2 tablespoons cider vinegar
  • ˝ teaspoon dried oregano or thyme
  • Salt, pepper to taste
  • 3 tablespoons chopped fresh dill or parsley

  • How To Cook:
    1. Cut off base and tough outer leaves of cauliflower. Wash in cold running water, holding upside down.

    2. Heat 1 inch salted water in a large kettle; add lemon juice. Cook cauliflower, uncovered, 5 minutes.

    3. Cover and boil until just tender, about 20 minutes. Drain; cool; break into flowerets and place in a salad bowl.

    4. Add peppers, olives, and scallions.

    5. Combine oil, vinegar, oregano or thyme, salt, and pepper; add to vegetables. Toss.

    6. Serve sprinkled with dill or parsley.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Main Ingredient » Vegetables » Cauliflower
    Main Ingredient » Vegetables » Scallions
    Main Ingredient » Vegetables » Olives
    Dish » Salads


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