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6 to 8
Easy
Published 1998
Another salad for an antipasto platter. For a Spanish variation of this salad, tone down the red pepper flakes and use 2 tablespoons paprika.
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