Cauliflower Salad

This salad was one of the side dishes I made for the Thanksgiving dinner. The main dish in the Thanksgiving dinner is, of course, a big turkey. So I made all of the side dishes to be simple vegetarian dishes.

This cauliflower salad is originally from Sardinia, Italy. It is really easy to prepare and very tasty. I believe cauliflowers are not so popular in Japan. This is because I only remember eating boiled cauliflowers with mayonnaise – no other way. Many of my Japanese friends agree with me. Therefore, when I first tried this salad, I was very excited. Mixing simply olive oil, lemon juice and other spicy vegetables enhances the milk-like flavor of cauliflower and makes it a flavorsome dish.

Cauliflowers are extremely rich in vitamins C and K. They are a winter vegetable so they are in season right now. Do not miss an opportunity to try this easy yet healthy and delicious salad.

Ingredients:
1 cauliflower
1 teaspoon of capers
2 shallots finely chopped
¼ cup of flat-leaf parsley, finely chopped or ½ Anaheim pepper, finely chopped
Lemon juice
Extra virgin olive oil

Directions:
1. Wash the cauliflower and remove the stalk and green leaves. Cut it into small pieces.
2. Steam the cauliflower until the pieces become soft.
3. Transfer the cauliflower into a large bowl. Add the capers, shallots, parsley, lemon juice and extra virgin olive oil. Mix them well.
4. Transfer the mixture into a serving plate.