Marinated Cauliflower Salad

Name: Marinated Cauliflower Salad
Cuisine: Spanish
Ingredients: 1 head cauliflower (about 1 ½ pounds), trimmed of leaves; 2 ½ tablespoons sherry wine vinegar; 2 teaspoons fresh lemon juice; Salt; 6 tablespoons extra-virgin olive oil; 1 ½ tablespoons salted or brined capers, rinsed or drained and chopped; 1 ½ teaspoons mild Spanish paprika; 1 large garlic clove, very finely chopped; 1 ½ tablespoons salted or brined capers, rinsed or drained and chopped; 1 large hard-boiled egg, shelled and finely chopped; 2 tablespoons finely chopped fresh mint or parsley leaves; ¼ teaspoon cayenne pepper; Salt to taste; 2 tablespoons finely chopped fresh mint or parsley leaves

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

The tapas bars of Seville are plentiful and extravagant in their offerings. This ensalada de coliflor is a tapa I had once in Seville, and what I really love about these marinated vegetable salad tapas is how substantial they taste.

Ingredients

1 head cauliflower (about 1 ½ pounds), trimmed of leaves
Salt

Europe
Spain
Seville
Starter
Vegetarian
Gluten-free

Method

Bring a large saucepan of water to a boil and cook the cauliflower with a little salt until tender when pierced with a skewer in the center of its stem, 10 to 12 minutes. Drain well and break into small florets. Place in a mediumsize bowl.
Meanwhile, whisk the dressing ingredients together and pour over the cauliflower, tossing well. Leave to marinate overnight