Foods | Cooking
Hints & Tips
I adapted this recipe from the cookbook called
Tapas, The Little Dishes of Spain, by Penelope Casas.
A very refreshing, and very Spanish, way to prepare cauliflower. A favorite salad served in
small amounts at Tapa Bars in Spain.
Salad and Salad Dressing Recipes.
Don't forget to check out my
Spanish Paella Dinner Menu (with recipes) using this delicious Cauliflower Salad as a
Spanish Cauliflower Salad Recipe
Salad and Salad Dressing,
Yields: 6 servings
Prep time: 20 min
Dressing Recipe (see recipe below)
1 small head cauliflower
2 teaspoons fresh-squeezed
Dressing (see recipe below)
3 tablespoons minced hard-cooked
1 tablespoon minced parsley
Prepare the Dressing Recipes; set aside.
Cut off the thick stems of the cauliflower and break into small flowerets. Place in
1-inch of boiling salted water to which the 2 teaspoons of lemon juice has been added. Cover and simmer for
about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well;
cool. Trim off the stems very close to the flowerets.
Pour over the cauliflower and mix with a rubber
spatula until the dressing is absorbed. Add additional salt is necessary. Marinate
the cauliflower in the Dressing for several hours or overnight.
To serve, sprinkle with the minced egg and parsley.
Makes 6 servings.
1/4 cup extra-virgin
2 tablespoons red wine vinegar
garlic, mashed to a paste or put through a garlic press
1 tablespoon small
1 teaspoon paprika
Dash of cayenne pepper
In a bowl, lightly beat together the olive oil,
wine vinegar, garlic, capers, paprika, cayenne pepper, and salt.