Cauliflower Antipasto

CAULIFLOWER ANTIPASTO

SIMPLY MADE. SIMPLY DELICIOUS. The various textures of the cauliflower, dried tomatoes and cheese work perfectly here!

Serves 6 appetizers, salads or sides

BOILED CAULIFLOWER

1 head fresh cauliflower, cut stalk off flush with bottom, remove leaves, wash, slice off any dark spots – keep the head in one piece

lots of water

lots of salt

about 2 c. light vinegar


1- Bring large pot of water with lots of salt and about 2 cups white or apple vinegar (the cheap kind) to a boil.

2- Place cauliflower gently in pot. Bring back to boil and keep at medium-high heat. Cover and cook till fork-tender.

3- Turn heat off and carefully remove cauliflower to bowl and cool at room temperature.

4- Place in sealed plastic bag and refrigerate till ready to use.


When ready to make Cauliflower Antipasto:

1- Remove stalk/core of cooked cauliflower. Cut buds into bite size pieces. Place in bowl.

ADD:

2- 8.5 oz. jar marinated dried tomatoes – whole or sliced – I used BELLA SUN LUCI brand

3- 7.1 oz. daiya SMOKED GOUDA FARMHOUSE BLOCK, cut int 1/4-3/8 inch cubes

4- 1/4 c. Balsamic vinegar – light or dark; light makes a prettier salad (dark was all I had)

5- several leaves fresh basil, coarsely chopped

6- salt

7- fresh grind black pepper

8- Stir up from bottom to disperse ingredients evenly.

9- fresh basil for garnish – if you have it

10- Serve as appetizer, salad, or side.



Notes: If using a larger cauliflower, there’s no need to increase the other ingredients, unless you want a much larger salad requiring two average size cauliflowers.






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