MEDITERRANEAN CAULIFLOWER & TUNA SALAD

(from kylerhea’s recipe box)

Sicilians serve cauliflower sautéed with onions, raisins, and capers as a topping over warm pasta. Eating some cold leftovers of the topping, I discovered that it also makes a good salad. Adding tuna turns it into a satisfying main dish.
Fast Fact: Mark Twain called cauliflower “cabbage with a college education.”
Quick Tip: Adding some lemon juice or vinegar to the water keeps cauliflower white when you cook it.

Source: Wildberries - link from this page

Serves 4 people

Categories: APPLES, CAULIFLOWER, NT, SALADS, TUNA

Ingredients

  • 1 medium cauliflower, about 2 pounds, cut in bite-size florets
  • 1 large Gala or medium Crispin apple, cored and cut in 3/4-inch cubes
  • 1/2 cup finely chopped red onion
  • One (6-ounce) can solid light tuna in olive oil, drained
  • 1/4 cup golden raisins
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Cook the cauliflower for 3 minutes in a large pot of salted boiling water. Immediately drain and place the florets in a bowl of ice water. Drain well and place cauliflower in a large bowl.

  2. Add the apple, onions, tuna, raisins, and capers. In a small bowl, whisk the lemon juice with the salt until the salt dissolves. Add 4 or 5 grinds pepper. Whisk in the oil. Pour the dressing over the salad and toss with a fork to combine. Serve immediately.

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