This “simple recipe” series is a personal challenge to come up with 31 simple recipes that are also good and healthy.
This salad is so simple that it almost doesn’t qualify as a recipe. It’s great for a quick dinner or for lunch at work.
Cauliflower (one head)
Extra Virgin Olive Oil
Salt and Pepper
Spanish Butter Beans (optional)
1 ) Steam the cauliflower. You can also boil it but steaming allows the cauliflower to maintain more flavor and firmness.
2 ) Put capers in a colander and rinse with water. Chop well. If you’re a little ambitious, chop it up very well and mix it with olive oil to make a ‘sauce’. This will help the capers spread more evenly over the cauliflower.
If you’re more ambitious, make a green sauce by blending capers, green olives, fresh parsley and olive oil in a food processor. If you love garlic, add a clove to the mixture and then blend. My husband has made several variations of this green sauce so I’ll probably do a separate post at some point.
3 ) When the cauliflower is done, about 10-15 minutes, chop it up into small florets. I would not let this get too mushy; you can poke it with a fork to make sure it’s done.
4 ) In a large bowl, mix the cauliflower, capers and butter beans (optional). Add in extra virgin olive oil, salt and pepper to taste.