Tossed Cauliflower Salad

Recipe by: Leslie Revsin | from The Simpler the Better: Sensational Italian Meals

Cookstr

Course: Side Dish

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

Cooked in lightly boiling water, then tossed with vinegar, olive oil, and just a touch of cream, cauliflower shows off its delicate sweet side. Preparing it in this fashion allows the often times pungent vegetable to let go of its cooked cabbage personality. Even for noncauliflower eaters, this little dish of snow-white florets may come as a refreshing surprise. Serve it with the meal or as part of a before-dinner antipasto.

Yield: 4 to 6 servings

INGREDIENTS

1 small head cauliflower
1 tablespoon white wine vinegar
3 tablespoons heavy cream
1½ tablespoons extra virgin olive oil
Pinch crushed red pepper flakes
1 tablespoon chopped fresh basil

Directions

1. Bring a large saucepan of salted boiling water to a boil over high heat. Trim core from cauliflower. Cut enough into 1- to 1½-inch florets to measure 6 cups.

2. Cook cauliflower at a medium boil until nicely tender but not falling apart, 3 to 4 minutes. Drain well. Place in large bowl and while still warm, toss gently first with vinegar, then cream, using a rubber spatula. Toss with olive oil. Season with salt and pepper and red pepper flakes to taste.

3. Serve warm or at room temperature sprinkled with basil.

Variation: Replace the basil with fresh or dried mint or oregano.