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June 24, 2021
Here's an easy and satisfying salad for summer or winter -- and a great way to use Cauliflower. It comes from Martha Rose Schulman of The New York Times who never disappoints! All I've done to make it high in Omega-3s (and balance the Omega-3s and Omega-6s) is to replace all -- or part of the olive oil -- with a good quality canola oil.
1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
¼ cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons good quality canola oil or 4 TBS canola and 2 TBS extra virgin olive oil
freshly ground pepper
Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
In a large bowl, mix together the garlic, parsley, capers, vinegar and oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature. Advance preparation: You can make this up to a day ahead, but omit the parsley until shortly before serving so that it doesn’t fade. It keeps well in the refrigerator for up to five days.
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