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If you have never tried locally grown cauliflower, you are in for a treat! It’s so sweet, crunchy & delicious. There are so many wonderful ways to use this veggie, from a pasta sauce, in mac ‘n cheese, or in this case as part of an antipasto plate with perhaps some olives, roasted peppers, cherry tomatoes dressed with EVO, balsamic vinegar and fresh basil or oregano.
1 medium cauliflower, cut into florets
6 Tbsp. EVO
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. white wine vinegar
½ tsp. Dijon mustard
1 small clove garlic, minced
1/8 tsp. chili flakes
2 tsp. fresh oregano, finely chopped
1 Tbsp. finely chopped Italian (flat-leaf) parsley
Salt & freshly ground black pepper to taste
Bring a large pot of water to the boil; add 1 Tbsp. salt. Place the cauliflower in the pot of boiling water & cook for approximately 3 minutes; it should not be soft but still have some crunch. Remove the cauliflower to a bowl of ice water and let stand until cold. Drain well & blot dry.
Whisk together the lemon juice, vinegar, mustard, garlic & chili flakes; slowly whisk in the EVO. Whisk in the herbs & salt & pepper to taste. Place the cauliflower in a flat dish; add the dressing; stir to combine & let stand for 1 hour before serving or place in the fridge until an hour before serving.