Ensalada de Coliflor
Refreshing Spanish Cauliflower Salad
Ensalada de Coliflor
Equipment
- Small bowl
- medium saucepan
- Mixing bowl
Ingredients
- 1 small cauliflower about 1 pound, trimmed and cut into bite-sized florets
- 2 teaspoons fresh lemon juice
Dressing:
- ΒΌ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove minced
- 1 tablespoon capers rinsed and chopped
- 1 teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt to taste
Garnish:
- 3 tablespoons hard-boiled egg finely chopped
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a medium saucepan, bring water, lemon juice, and a pinch of salt to a boil.
- Add the cauliflower florets and cook for 5-6 minutes until tender-crisp.
- Drain and let it cool.
- Trim off any remaining tough stems.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, capers, smoked paprika, cayenne pepper, and salt to prepare the dressing.
- Place the cauliflower florets in a mixing bowl and pour the dressing over them.
- Gently toss until the dressing evenly coats the cauliflower.
- Adjust seasoning if needed.
- Allow the salad to marinate in the refrigerator for at least 2 hours, ideally overnight, for flavors to meld.
- Before serving, sprinkle the chopped hard-boiled eggs and fresh parsley over the salad as garnish.
Nutrition values
Calories: 130 kcal