Cauliflower Milano Salad
Sometimes we get bored not able to find a creative wasy to prepare a salad. However our primary use of cauliflower in this salad still allow those who are considering enhancing their diet and improving their lifestyle to do so with a bit of simple flair.
1 Medium Cauliflower
7 Anchovy fillets – cut into smaller pieces as desired
10 ripe Olives, stoned and sliced
1 Tablespoon – Capers
1 Tablespoon of Eschallot [or] Minced Onion
1 Teaspoon of freshly grounded Black Pepper
3 Tablespoons of Olive Oil
1 Tablespoon of Vinegar
- Wash and trim the cauliflower, and then break it into florets.
- In a little boiling water – steam these florets for about 5-minutes or until slightly tender but yet crisp. This may be done according to your own preference in texture as well.
- Refresh under cold water, and drain thoroughly while allowing the cauliflower florets to cool.
- Meanwhile place the anchovy bites, olives, capers and eschallot into a bowl and stir these well with a spoon.
- Once the cauliflower has cooled, then this is combined with the anchovy bites.
- Lightly sprinkle a combination of oil and vinegar over the salad along with a hint of black pepper.
Serve immediately, with your favourite meal.
