Cauliflower Salad with Marinated Artichokes and Olives

1 large head cauliflower, cut into florets
1/4 cup sliced kalamata olives (in brine)
1 jarred marinated artichoke, chopped
1 small red onion, chopped
1 stalk celery, diced
1 cubanelle pepper, diced
1 large handful curly parsley, chopped
1/4 cup marinade from the artichoke jar
juice of 1 lemon


Bring a few inches of water to boil in a large pot. Add the cauliflower and steam 5-8 minutes or until tender. Drain and allow to cool. Place in a large bowl. Add remaining ingredients and toss to evenly distribute all ingredients. Chill 1 hour prior to serving for best flavor.

My thoughts:
I know, another cauliflower salad. I can’t help it! I really enjoy them this time of year when cauliflower is in season. It just tastes so fresh! Of course, I couldn’t resist using a bit of pickle-y, marinated flavor. Plus you can use the marinade from the artichoke jar totally eliminating the need to make a vinegarette. The lemon juice brightens it up and keeps it all from being too heavy. The cubanelle adds a light pepperiness and crunch as well. A refreshing salad for a hot day.

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