Cauliflower Salad Provencale Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Cauliflower head1 Large
 Pitted ripe olives20 (Preferably Greek Or Italian)
 Canned sweet peppers3 , cut in strips
 French dressing1 Cup (16 tbs)

Directions

1.
Soak the cauliflower 30 minutes, head down, in salted water to cover.
Break it up into separate flowerets and cook in boiling salted water 5-8 minutes.
They should still be crisp.
Drain well.
Chill.
2.
Combine the cooked and cooled cauliflower flowerets with the olives and peppers, toss with enough dressing to coat the pieces, and let marinate in the refrigerator several hours.
Toss lightly before serving.
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