Tossed Cauliflower Salad

1. 1

   Bring a large saucepan of salted boiling water to a boil over high heat.

2. 2

   Trim core from cauliflower.

3. 3

   Cut enough into 1- to 1 1/2-inch florets to measure 6 cups.

4. 4

   Cook cauliflower at a medium boil until nicely tender but not falling apart, 3 to 4 minutes.

5. 5

   Drain well.

6. 6

   Place in large bowl and while still warm, toss gently first with vinegar, then cream, using a rubber spatula.

7. 7

   Toss with olive oil.

8. 8

   Season with salt and pepper and red pepper flakes to taste.

9. 9

   Serve warm or at room temperature sprinkled with basil.

10. 10

    Variation: Replace the basil with fresh or dried mint or oregano.

* Per serving · 4 servings · Values may vary.

No additional tips available.