Warm Pickled Cauliflower Salad with Roasted Red Peppers recipe

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Ingredients

½ cup red wine vinegar
2 teaspoons salt
1 teaspoon dried oregano
1 large bay leaf
1 large head cauliflower, separated into florets
8 medium roasted red peppers, drained and sliced
4 stalks celery, trimmed and chopped
4 thin slices prosciutto, or more to taste
⅔ cup olives, chopped
¼ cup olive oil
ground black pepper to taste

Nutrition Info

299.2 calories
carbohydrate: 25.8 g
cholesterol: 6.2 mg
fat: 19.6 g
fiber: 7.9 g
protein: 8.4 g
saturatedFat: 3.4 g
servingSize: -
sodium: 2257.3 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat, bring to a boil. Add cauliflower and cover, cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.

  2. Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.

Recipe Yield

4 servings

Recipe Note

Warm pickled salad.

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