Pickled Cauliflower Salad

The pickled cauliflower turns up the flavor notch and adds a sweet and sour kick to this salad.

Pro Tip: Reserve the picking juice and use it in the dressing for this salad. It will perfectly complement the cauliflower and lends more depth of flavor to the remaining salad ingredients.

Ingredients

For the Pickling Juice

1 cup red wine vinegar
1 cup water
1/3 cup sugar
1/2 tsp salt

For the Salad

1 medium head of Cauliflower (cut into 1inch florets)
1/2 cup red radish sliced thin
1/3 cup green onion (white parts only) sliced
1 tbsp good quality capers
1/4 cup parsley chopped
2 tbsp chopped sundried tomatoes (optional)

For the Salad Dressing

2 tbsp of the pickling liquid (or 3 Tbsp red wine vinegar if not using the pickling liquid for this step)
2 tbsp extra-virgin olive oil

Salt and pepper to taste

Preparation

Make the Pickling Juice

Combine red wine vinegar, water, sugar and salt in a saucepan and bring to a simmer
Simmer uncovered, stirring a couple times until sugar is dissolved

Prepare the Cauliflower

Cut cauliflower into small florets (about 1 inch in length)
Add rinsed and trimmed cauliflower to medium glass bowl
Pour pickling juice over cauliflower and let sit at room temperature for 1 hour

Prepare the other Salad Ingredients

While cauliflower is pickling, combine radish, green onion, capers, parsley and sundried tomatoes (if using) together in medium bowl

Prepare the Dressing

After 1 hour, strain the cauliflower and reserve the pickling liquid
Whisk together 2tbsp pickling liquid with 2tbsp extra-virgin olive oil

Combine, Refrigerate and Eat!

Add cauliflower to salad vegetable mixture then toss with the dressing.

Refrigerate 1 hour and enjoy!

Nutrition Corner

This low calorie, low carbohydrate dish is high in antioxidants and prebiotic fiber. It is a good source of vitamins (C, K, folate) and minerals (magnesium, potassium). Here are a few of the foods that are key contributors to this dish's nutrient content:

Cauliflower is a good source of lutein and zeaxanthin (antioxidants that support eye health).
Cauliflower also contains choline which supports brain function.
Red Radish is a good source of anthocyanins (potent antioxidants) which help to reduce inflammation and support heart health.
Extra-virgin olive oil is a good source of healthy fats, predominantly monounsaturated fatty acids (MUFAs) which are also known to support heart health.
Parsley adds a bonus boost of vitamins, minerals and antioxidants.

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