WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS

Warm Pickled Cauliflower Salad with Roasted Red Peppers image

Warm pickled salad.

Provided by Isa Lindsay

Categories Salad Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup red wine vinegar
2 teaspoons salt
1 teaspoon dried oregano
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
¼ cup olive oil
ground black pepper to taste

Steps:

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.
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.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 25.8 g, Cholesterol 6.2 mg, Fat 19.6 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.4 g, Sodium 2257.3 mg, Sugar 10.7 g