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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Boil/Simmer |
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Make sure you don't overheat the oil for this simple, pretty marinated salad or the paprika will burn and turn bitter.
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Ingredients
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2 tbsp (30 mL) paprika |
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1/2 tsp (2 mL) hot pepper flakes |
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1/2 cup (125 mL) extra-virgin olive oil |
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1 head cauliflower, separated into florets |
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3 tbsp (45 mL) lemon juice |
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2 tbsp (30 mL) sherry vinegar or white wine vinegar |
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1/4 tsp (1 mL) salt |
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2 tbsp (30 mL) chopped fresh parsley |
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12 black olives |
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Preparation
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Place paprika and hot pepper flakes in heatproof bowl. In small saucepan, heat oil over medium heat until deep-frying/candy thermometer registers 150°F/65°C, about 1 minute; immediately pour into bowl. Let cool completely.
Meanwhile, in large pot of boiling salted water, blanch cauliflower until tender-crisp. Drain; chill under cold water and drain. Spin or pat dry thoroughly; transfer to large bowl.
Pour oil through fine sieve into bowl, leaving sediment on bottom. Whisk in lemon juice, vinegar and salt. Pour over cauliflower; mix in parsley and olives.
Let marinate at room temperature, mixing a few times, for at least 30 minutes or for up to 4 hours.
Makes 4 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 143 cal, 2 g pro, 14 g total fat (2 g sat. fat), 4 g carb, 2 g fibre, 0 mg chol, 294 mg sodium. % RDI: 2% calcium, 6% iron, 5% vit A, 57% vit C, 15% folate.
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Source
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Homemakers Magazine: September 2007
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