Cauliflower salad with olives is a winner of the winter Sicilian table.
As a child, I did not like cauliflower. I didn’t like the taste, and I assumed that, therefore, it could not be nutritional.
The prejudices we have about certain foods can sometimes mean we neglect them in favour of other more attractive ingredients.
This cauliflower salad is simple but rich in flavor, and is best consumed in autumn and winter. A quality olive oil, excellent black olives and, of course, a fresh cauliflower, make this recipe special.
Usually, when cooking cauliflower, it is recommended you add a tablespoon of white or apple cider vinegar to avoid the unpleasant smell, but if the vegetable is organic you’ll hardly notice the smell.
1 small cauliflower
1 parsley sprig
10 black olives, pitted, halved
1 garlic clove, crushed
extra virgin olive oil, to taste
Pinch of sea salt
- Place the cauliflower on a cutting board. With a knife, remove the stem and the outer leaves. Divide the cauliflower into florets (if they are large, cut them in half).
- Place the florets in a colander and rinse them with cold water one by one. Steam the florets for 30 minutes (or boil them in salted water for 15 minutes).
- Remove the parsley stalks and chop the leaves.
- Place the parsley and olives in a bowl. Add the crushed garlic, oil, pepper, salt and let sit for about 10 minutes.
- Remove the garlic from the parsley and pour the mixture over the cauliflower. Stir gently and serve.