Cauliflower Salad

I’m a big fan of salads in the summertime, for reasons that all of you understand, I’m sure! And this simple one combines some of my favorite elements of summertime cooking: fresh vegetables, an easy preparation process, and improvement over time. I made this last Sunday, along with a whole bunch of other salads, and have been enjoying it all week.

Cold Marinated Cauliflower

• 1 head fresh cauliflower, or frozen
• Good, strong French mustard
• Olive Oil
• A nice balsalmic vinegar
• Dill
• Parlsey

Chop the cauliflower into biggish pieces, and cook it until it’s almost tender. This will change according to the size of the pieces, the size of the pot, and so on, but I judge tenderness by the stems (a little crispier than I would normally like them to be), which gives the head part the perfect crunch.

While the cauliflower is cooking, mix a bit of vinegar and a bit of olive oil with a bit of mustard, until you have a nice salad dressing. Again, the amounts needed will change according to quantity and taste, but you can start with 1 tbsp each of oil and vinegar, and 1 tsp mustard. Mix well, adding a bit more of each, until the taste is perfect.

When the cauliflower is cooked, drain it and let cool. Then toss in the dressing, add the herbs, and let marinate for a few hours. This is a dish that gets better over time, so (if you have any left) you’ll love it even more Friday at lunch than for Sunday dinner!