Warm Pickled Cauliflower Salad with Roasted Red Peppers

Briny olives and a splash of pickling liquid add savory goodness to this warm, olive oil-dressed cauliflower salad with prosciutto and roasted red peppers.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 299 Calories

Ingredients

• 2 teaspoons salt
• ¼ cup olive oil
• ground black pepper to taste
• 1 teaspoon dried oregano
• ½ cup red wine vinegar
• 1 large bay leaf
• 1 large head cauliflower, separated into florets
• 8 medium roasted red peppers, drained and sliced
• 4 stalks celery, trimmed and chopped
• 4 thin slices prosciutto, or more to taste
• ⅔ cup olives, chopped

Recipe Instructions

Step 1

Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.

Step 2

Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.