Popular
Latest From the Show
Rachael's Cauliflower Salad
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
With olives and pickled cherry peppers, this veggie side dish takes on a giardiniera-like bite.
Rach likes serving it with her Beer Cheese Soup.
Ingredients
For the salad:
- 1 head cauliflower, cut into bite-sized pieces of stem and florets
- Salt
- 1/2 medium onion, chopped
- 2 ribs celery with leafy tops, chopped
- About 3/4 cup olives with pimiento, drained and chopped
- 1 cup loosely paced parsley tops, coarsely chopped
- 1/2 cup Italian hot cherry pepper rings, drained and coarsely chopped
For the dressing:
- 1 large garlic clove, grated or pasted
- 1 scant teaspoon dried oregano or marjoram
- 1 tablespoon lemon juice
- 1 tablespoon wine vinegar, white or red
- About 1/4 cup extra-virgin olive oil, EVOO
- Salt and pepper
Yield
Serves: 4 to 6
Preparation
For the salad, bring a few inches of water to a rolling boil in a deep skillet or pot. Set up a large bowl of ice water.
Trim and cut cauliflower while water comes to boil. Season water with salt, add cauliflower and cook 5 minutes or so to tender-crisp, drain in fine strainer and cold-shock by submerging the strainer in the ice water. Drain and dry the cauliflower, then place in large bowl with onion, celery, olives, parsley and cherry peppers.
For the dressing, whisk garlic, oregano or marjoram, lemon and vinegar, stream in oil, then season dressing with salt and pepper.
Dress cauliflower salad and toss to combine; chill or serve.
