Our spring here in Hawke’s Bay has started with an icy blast and the spring vegetables we hang out for and wait for with expectation have been slow in coming. But the brassicas – cabbage, kale and
cauliflower and the like – are still going strong, hence the reason you have seen them featured this week.
As a cook, who believes passionately in cooking with local, seasonal foods I don’t use deli ingredients very often, but they are useful for adding interest and flavour when fresh produce needs a little bit of a lift.
Deli Cauliflower Salad
In this salad, one of my favourites, cauliflower is teamed with deli
ingredients to create an interesting and tasty dish.
Serves 4-6 as a side dish
1 medium cauliflower, cut into florets
2 sticks celery, diagonally sliced
1 small red onion, finely chopped
½ cup roughly chopped parsley
¼ cup Kalamata olives, pitted and sliced
¼ cup chopped semi-dried tomatoes
sea salt and freshly ground black pepper
ANCHOVY, GARLIC & LEMON DRESSING
1 clove garlic, crushed
2 anchovy fillets
1 lemon, zested with 2 tbsp juice
¼ cup olive oil
1 For the dressing, mash garlic and anchovies together and place in a small bowl. Add lemon zest and juice and oil and whisk to combine. Check taste and add more lemon juice, if necessary. Set aside.
2 Steam or microwave cauliflower until just tender. Transfer to a large bowl, add celery, onion, parsley, olives and tomatoes and toss to combine. Drizzle with dressing and season to taste with a good grind of salt and black pepper. Set aside to marinate at room temperature for 30 minutes or longer in the refrigerator. Serve at room temperature or chilled.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other cauliflower recipes you might like to try: