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Cauliflower Salad with Green Olives and Capers

February 22, 2010

By Kath Dedon


Yesterday afternoon I picked up some celery because I knew I needed it to make Deborah Madison’s Cauliflower Salad with Green Olives and Capers.

Fast forward to 6:00…I pulled out Vegetarian Cooking for Everyone and realized that I didn’t have at least half of the other ingredients. Missing in my refrigerator were watercress, a hard-cooked egg, green onions, a bell pepper, a cucumber, and parsley. So I made a much simpler version. It was still quite tasty and was a good accompaniment to our leftover Neapolitan Pork Ribs.

Deborah says the secret is to slice the cauliflower as thinly as possible.

Cauliflower Salad with Green Olives and Capers

(Inspired by a recipe in Deborah Madison’s Vegetarian Cooking for Everyone)


(printable recipe)


Serves 2


½ small cauliflower (about 8 ounces)

1 cup diced celery

½ cup diced onions (red onions would have been prettier)

7 olives (I used marinated ones from Metropolitan Market)

1 heaping teaspoon capers, rinsed


For the dressing:

(I didn’t measure anything for the dressing.)

About 2 tablespoons red wine vinegar

About 1 tablespoon Dijon mustard

1 clove garlic, pressed

About 3 tablespoons olive oil



Slice the cauliflower into thin slices and put in a bowl. Add the celery, onions, olives and capers.

Pour the vinegar in a small bowl. Add the mustard and garlic and stir.


Toss the salad with the olive oil. Add salt and pepper to taste. Then toss with the vinegar mixture.

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