A crisp, tangy salad made with fresh cauliflower, roasted red peppers, banana peppers, olives, red onion, and Parmesan vinaigrette. It is an easy make-ahead side dish that becomes more flavorful as it chills.
Ingredients :
1 head cauliflower cut into small florets
3/4 cup jarred roasted red peppers drained and sliced
3/4 cup jarred banana pepper rings drained
1/2 cup black or Kalamata olives sliced
1/2 small red onion diced
2 tbsp fresh parsley chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1/4 tsp garlic powder
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp grated Parmesan cheese
Method :
In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and Parmesan.
Add the cauliflower, roasted red peppers, banana peppers, olives, red onion, and parsley.
Toss thoroughly for 2–3 minutes, until the vegetables are evenly coated with the dressing.
Cover and refrigerate for at least 30 minutes. For the best flavor, marinate overnight.
Stir well before serving to redistribute any dressing that has settled at the bottom.