Cauliflower and Roasted Red Pepper Salad Friday, November 9, 2007


2 quarts water
1 TBSP salt
1 head cauliflower cut into 1 inch florets
1 TBSP olive oil
1/2 cup diced red onion
1 cup roasted red pepper sliced
1/4 cup balsamic vinegar
1/8 teaspoon dried tarragon
1/2 cup extra virgin olive oil
Salt and pepper to taste


Bring water and salt to a boil in a 4-quart pot. Add Cauliflower florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish. In a small saucepan saute onion and peppers in 1 TBSP olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Cauliflower, toss to combine and refrigerate.

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