Salade de choufleur

SALAD: Cauliflower, seeds, Kalamata olives with lemony dressing

Hand-written recipe

Light. Interesting. Just the right balance of sweet, sour, salty, and fatty. An easy salad to put together while feeling you have done yourself some good without being an all out goody-two shoes.

Serves 4 – 6 but that’s really up to you, isn’t it? I can eat the entire bowl without sharing. Use your best judgement. I believe in you.

Ingredients:

  • ½ head cauliflower, cleaned, stem trimmed, leaves removed, cut into bite-sized florettes
  • 2 Tbl raw seeds (I used sunflower)
  • 12 ea Kalamata olives, pitted and roughly chopped
  • ~⅓ cup lemony mayonnaise (Maybe more, maybe less. Up to you.)
  • salt and pepper

Method:

  1. Combine the cauliflower, seeds, and Kalamata olives in a bowl.
  2. Add enough dressing to achieve desired coating.
  3. Taste and adjust salt and pepper to your taste.

Note: Keep refrigerated. Eat within 7 Days. You may add anchovies to the dressing for a more complex flavor.

Published by Janet

Chef, teacher, artist, writer

9 thoughts on “Salade de choufleur

  1. Darn it! I made a roast chicken for supper with mashed sweet potatoes. The only other veg I had on hand was cauliflower to I roasted into “steaks” (which was great)…but now I have to go out and get another cauliflower…

    Liked by 1 person

      1. I am trying to get used to the new WordPress. Very strange buttons.

        Unsure if you appreciate alternative salads. I certainly appreciate something other than iceberg on my plate.

        Liked by 1 person

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