Label
All
0
Clear all filters

Cauliflower with Red Pepper Vinaigrette

Rate this recipe

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title