Lunch Recipe

Warm Pickled Cauliflower Salad with Roasted Red Peppers

Warm pickled salad.

INGRIDIENT

½ cup red wine vinegar

2 teaspoons salt

1 teaspoon dried oregano

1 large bay leaf

1 large head cauliflower, separated into florets

8 medium roasted red peppers, drained and sliced

4 stalks celery, trimmed and chopped

4 thin slices prosciutto, or more to taste

⅔ cup olives, chopped

¼ cup olive oil

ground black pepper to taste

DIRECTION

Step: 1

Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.

Step: 2

Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.

NUTRITION FACT

Per Serving: 299 calories; protein 8.4g; carbohydrates 25.8g; fat 19.6g; cholesterol 6.2mg; sodium 2257.3mg.

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