Bring this "faux-tato" salad toyour next cookout. It’ll raise the bar for how good a vegetable salad can be—even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.
Ingredients
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½ cup sliced red onion
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4 teaspoons red-wine vinegar
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4 teaspoons fresh lemon juice
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4 teaspoons grainy mustard
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⅓ cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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½ cup finely chopped celery stalks, plus ¼ cup chopped celery leaves
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1 pound cauliflower, cut into bite-size florets (3 cups)
Directions
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Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
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Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.