Warm Pickled Cauliflower Salad with Roasted Red Peppers recipe
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Ingredients
- ½ cup red wine vinegar 2 teaspoons salt 1 teaspoon dried oregano 1 large bay leaf 1 large head cauliflower, separated into florets 8 medium roasted red peppers, drained and sliced 4 stalks celery, trimmed and chopped 4 thin slices prosciutto, or more to taste ⅔ cup olives, chopped ¼ cup olive oil ground black pepper to taste
Nutrition Info
- 299.2 caloriescarbohydrate: 25.8 gcholesterol: 6.2 mgfat: 19.6 gfiber: 7.9 gprotein: 8.4 gsaturatedFat: 3.4 gservingSize: -sodium: 2257.3 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Warm Pickled Cauliflower Salad with Roasted Red Peppers
Directions
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Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat, bring to a boil. Add cauliflower and cover, cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.