by Caitlin Saniga
Dressing:
- juice from 1/2 lemon
- 2 garlic cloves, peeled, trimmed and minced
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 2 tablespoons sour cream
- 1/3 cup extra-virgin olive oil
- 2 tablespoons chopped parsley
- 3 tablespoons capers, rinsed
- pepper
Pasta salad:
- 1 pound cauliflower florets
- salt
- 1/4 cup olives, pitted and quartered (I used a variety of green and purple olives.)
- 1/2 cup thinly sliced scallions
- 1/4 cup chopped parsley
- 5 ounces spiral pasta
- juice from 1/2 lemon
To prepare the dressing, combine the lemon juice, garlic and salt in a small bowl and let sit for about 15 minutes. Vigorously whisk in the mustard, sour cream and oil until thick and smooth. Add the parsley and capers, and grind a bit of pepper over top. Stir to combine.
Cook the cauliflower in a large pot of boiling salted water until barely tender, about 2 minutes. Scoop it out with a strainer or slotted spoon, shake off the excess water, and pit it in a large bowl with the olives, scallions and parsley.
Cook the pasta in the same water, then drain. Add the pasta to the bowl with the rest of the ingredients, then pour the dressing over top. Toss gently to combine. Serve hot or tepid, with lemon juice to sharpen the flavors.
Makes 4 servings.
Recipe adapted from: Vegetarian Cooking for Everyone
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Love this recipe! Will be linking back to this in my upcoming post 🙂
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