Dear Cauliflower,
You are an amazing vegetable. People get magnificently creative with you – from cauliflower mashed potatoes to cauliflower burgers to cauliflower pizza crust. Wow.
I’m sorry your life with me has to be so boring. I’m just not that brave. I’m trying, but when I was your age all we had was a simple side dish of plain steamed cauliflower with a little butter and salt … so this salad is a big step for me.
I know it isn’t roasted cauliflower popcorn, but this warm cauliflower salad is very, very tasty. It really is.
I hope you understand.
Your loyal friend,
Jennifer
Warm Cauliflower Salad
Ingredients
- 5 tablespoons olive oil – divided (see note)
- 6 cups small cauliflower florets (about 1” x 1/2” florets)
- 1/4 cup water
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoon onion powder or granulated onion
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 to 2 cloves crushed garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons Skinny Mayo - (this recipe is in my 14-Day Weight Loss Program)
- 1/2 small red onion, cut into thin slices
- 1/3 cup chopped fresh parsley
- 1/2 cup black olive halves
Instructions
SAUTÉ METHOD:
- Heat 2 tablespoons oil in a large pan over medium-high heat. Add cauliflower florets and sauté until lightly browned (about 7 to 9 minutes), stirring often.
- Add 1/4 cup water to pan, cover, reduce heat, and cook florets at a low boil until they are tender but not mushy (about 4 minutes). Watch closely and add a tablespoon or two of water if necessary to keep florets from scorching, but don’t add more water than necessary.
- Meanwhile, whisk together seasonings, crushed garlic, lemon juice, mayonnaise, and 3 tablespoons olive oil.
- When cauliflower is tender, remove from heat and stir in dressing mixture.
- Stir in remaining ingredients.
Serve warm.
STEAM METHOD:
- Bring water to boil in a large steamer pan.
- Add cauliflower, cover, reduce heat slightly, and steam florets until they are tender but not mushy.
- Meanwhile, whisk together seasonings, crushed garlic, lemon juice, mayonnaise, and 3 tablespoons olive oil.
- When cauliflower is tender, remove from heat and stir in dressing mixture.
- Stir in remaining ingredients.
Serve warm.
Notes
1. One small to medium head of cauliflower equals about 6 cups of small florets.
2. Be sure to cut your cauliflower into small florets so you have the right proportion of cauliflower to dressing flavor.
3. Oil amount in dressing can be reduced by one tablespoon if desired.
Dear Jennifer,
Thank you for saying that I’m an amazing vegetable. Even though some people get quite creative with me, I don’t mind at all when I’m served as just a simple side dish of plain steamed cauliflower, especially when I’m lightly dressed with a little butter and salt. Sometimes it’s just hard to live up to fancy expectations.
I think you are being brave by making me into a warm salad. Most people think of salad as being cold, but I happen to know that I’m very tasty in this exciting, new dish you’ve created. I think I have the right to boast about myself that way. I hope a lot of people try your new recipe.
Forever Your Friend,
Not-So-Boring Cauliflower
LOL!! 🙂
Thank you for writing back Cauliflower dear. What a pleasant surprise.
This looks pretty darn tasty! The flavors sound so stellar together – olives, onions, lemon, basil, etc.? Um, yum. Thanks for including a mention of our cauliflower crust. It is truly amazing how versatile this veggie is!
This looks simply delicious but what if I add some chili pepper flakes? Is it ok?