Winter Cauliflower Salad

1. 1

   Place a steamer basket in a large saucepan and fill the pan with water up to but not touching the bottom of the basket. Bring the water to a boil over high heat. Arrange the cauliflower in the steamer basket, cover, and steam until just tender, about 5 minutes.

2. 2

   Transfer the cauliflower to a large bowl. Add the celery, olives, parsley, garlic, onion, roasted tomatoes, and chile pepper and toss gently but thoroughly. Sprinkle the lemon zest and lemon juice over the salad. Season with the salt and toss again. Drizzle in the olive oil, starting with 1/4 cup/60 ml and adding more if you like. Cover the salad and let it marinate at room temperature for 30 minutes, or refrigerate until chilled if you prefer it cold. Right before serving, fold in the cheese.

3. 3

   Cook's Note: Any or all of the following items would make good additions to the salad: sliced carrots, sliced fennel bulb, roasted peppers, or diced salami.

No additional tips available.