Heidi Swanson's Black Pepper Cauliflower Salad
Cook time: 
Total time: 
Serves: 6 servings
  • 5 cups cauliflower broken into small florets (about 2 pounds before trimming)
  • 1 medium red onion, diced (about a cup)
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoons or more coarsely ground black pepper, depending on the grind and how much you like pepper
  • 1 cup coarsely chopped walnuts
  • 3 cups diced, unpeeled apples (I used 2 large royal gala apples)
  • ½ cup feta or other crumbly cheese
  • salt to taste
  1. Blanch the cauliflower for 2 - 3 minutes in a large amount of boiling water. It should be crisp tender.
  2. Drain and rinse with cold water so it will stop cooking.
  3. Combine the onions, olive oil, vinegar and black pepper in a saucepan and bring to a simmer. Remove from heat before it begins to boil.
  4. When ready to serve mix the cauliflower, walnuts, apples, and feta cheese together in a large mixing bowl.
  5. Pour over most of the vinaigrette, leaving the bulk of the onions in the saucepan, and mix. Taste and adjust the seasoning as desired.
  6. Transfer to a serving platter and pour the remaining vinaigrette over top, scraping the remaining onions over the pile. Crack more black pepper if desired.
Recipe by Lydia's Flexitarian Kitchen at https://lydiasflexitariankitchen.com/heidi-swansons-black-pepper-cauliflower-salad/