This Sicilian salad will definitely appeal to lovers of healthy cauliflower recipes. Cauliflower, cooked to the state of al dente, which is so popular in Italian cuisine, is a harmonious duet with sweet raisins and lemon juice-based dressing. Serve this salad slightly warm or completely chilled.
- cauliflower : 350 g
- bay leaf : 2 piece
- salt : 0.5 tsp
- raisins : 75 g (light)
- red wine : 75 ml (Marsala)
- black olives : 150 g (pitted)
- parsley : 4 sprigs
- olive oil : 30 ml
- lemon juice : 1 Tbsp
- green onion : 2 piece
- cedar nuts : 25 g
Stages of cooking
Rinse the cabbage thoroughly, divide into small florets and dry. Wash and dry the greens (parsley and onion stalks). Squeeze the juice out of half a lemon. Rinse the raisins with hot water and dry.
Put cauliflower in a pan, pour cold water so that it completely covers the cabbage, salt and add bay leaves. Cover and bring the water to a boil. Boil the cabbage for 1-2 minutes after boiling. Throw cabbage on a sieve, discard bay leaves.
While the cauliflower is boiled, put the raisins in a small dipper and pour Marsala. Instead of Marsala, you can use any fortified wine or replace it with water. Bring to a boil and immediately remove from heat.
Prepare a salad dressing: finely chop the white part of the green onion stalks (can be replaced with shallots or onions). In a small bowl combine lemon juice, chopped onion and gradually pour in olive oil, beating the mixture with a fork until smooth.
In a bowl with still warm cauliflower add Marsala with raisins and pour the dressing. Mix.
Add olives and mix again. Leave a bowl of salad for at least 30 minutes so that it is completely cooled to room temperature.
Meanwhile, in a dry skillet, brown the cedar nuts and chop the parsley. In a bowl with cauliflower add cedar nuts and parsley. Mix everything.