Cauliflower Salad

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.

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Don't forget to check out my Spanish Paella Dinner Menu (with recipes) using these delicious Cauliflower Salad as a tapa.

Cauliflower Salad

1 small head cauliflower
2 teaspoons fresh squeezed lemon juice
Dressing (see recipe below)
3 tablespoons minced hard-cooked egg
1 tablespoon minced parsley

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, mashed to a paste or put through a garlic press
1 tablespoon small capers,
1 teaspoon paprika
Dash of cayenne pepper
Salt

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.

Lightly beat together the olive oil, vinegar, garlic, capers, paprika, cayenne pepper, and salt. Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed. Add additional salt is necessary.

Marinate for several hours or overnight. To serve, sprinkle with the minced egg and parsley.

Makes 6 servings.