Cauliflower with Red Pepper Vinaigrette

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Another salad for an antipasto platter. For a Spanish variation of this salad, tone down the red pepper flakes and use 2 tablespoons paprika.


  • Salt
  • 2 small heads cauliflower, broken into florets (3 to 4 cups)
  • 1


Heat a large pot of water to boiling. Lightly salt the water, add the cauliflower and lemon zest, and cook until the caulflower is crisp-tender, 4 to 5 minutes. Drain. Refresh in cold water and drain again. Transfer to a large mixing bowl.

Heat, but do not boil, the olive oil in a small saucepan. Remove the pan from the heat, drop in the pepper flakes, and let steep until the oil is red