June 18, 2017
Salads, Vegetable Salad, Vegetables,
Cauliflower, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Picnic, Potluck, Summer, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"A simple Turkish salad."
Boil the florets for about 8-10 minutes in the water with salt in a medium sized pot.
Drain and place them in a salad bowl.
Whisk all the dressing ingredients.
Immediately pour all over the cauliflower. Sprinkle the parsley and crushed pepper, toss.
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Sensational! I used a really good Israeli olive oil (2/3 the amount) and champagne vinegar. The lemon juice and zest give it that extra something. The seemingly simple ingredients are deceiving - this is so much greater than the sum of its parts.
Terrific salad! Easy as can be, healthy and tasty! We served ours cold. The lemon adds a great brightness to the dish. Thanks for posting! Stacy G for CQ 2017, Turkey.
This is a great salad. I will be making this often.