Cauliflower Salad

Cauliflower salad light is a refreshing and nutritious dish that highlights the versatility of cauliflower. This salad features crisp, finely chopped cauliflower florets as the base, providing a delightful crunch. Combined with colorful vegetables like bell peppers, cherry tomatoes, and finely diced green onion, it creates a vibrant presentation.

Cauliflower Salad

Ingredients:

• 1 head of cauliflower, cut into several pieces

• about 7-8 cherry tomatoes, halved optional

• 3/4 cups fresh parsley or cilantro, chopped

• 3 stalks celery, finely chopped

• 1/4 cup kalamata olives, finely chopped

• 3 green onions, chopped

• Salt and pepper, to taste

Directions:

1. Rinse and cut the cauliflower into several pieces.

2. Fill the bottom of a stockpot or large saucepan with 2 inches of water. Set up the steamer and place the cauliflower florets in the steamer.

3. Cover with a lid and steam over medium-high heat for about 7 minutes, until the cauliflower is tender but still has a crunch.

4. Remove the cauliflower and place it in a large bowl.

5. Add the cherry tomatoes, parsley (or cilantro), celery, olives, green onions, salt, and pepper. Toss well, breaking the florets into smaller pieces.

6. Coat with your favorite salad dressing.

7. Refrigerate for about 30 minutes before serving.