Cauliflower Salad with Mustard Vinaigrette

The tang of mustard is an excellent pairing with cauliflower. You can substitute with a different mustard vinaigrette/dressing of your choice. If you have them on hand, add 1 Tbsp. of drained, rinsed capers- it takes this salad to another level of deliciousness.

1 small head cauliflower (or 1/2 large head), broken into florets + leaves

1 c. diced celery + some snipped leaves

2 green or red onions, thinly chopped

1/4 c. crumbled goat or feta cheese

Steam the cauliflower just until starting to get tender –about 3-5 minutes.

Quickly remove from heat, so it doesn’t cook longer. Cool to at least room temperature. If you have time, refrigerate.

Combine cauliflower in a bowl with leaves, celery/leaves, onions, and cheese. Toss with Mustard Vinaigrette below.

Mustard Vinaigrette

Whisk together:

1/8 tsp. pressed garlic

1 tsp. Dijon mustard

1 Tbsp. red wine vinegar (or lemon juice)

3 Tbsp. olive oil

1/2 tsp. caraway seeds

1/2 tsp. coarse-grain mustard

2 Tbsp. snipped parsley &/or chives

Salt and pepper to taste

Recipe created or adapted by Liz Talley, Urban Graze

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