I am signed up for a weekly recipe newsletter from a Danish cooking site. Today, one of the recipes was for a cauliflower salad. I was going to go hunting for this thread to tell you about it. It's very similar to what you made, so I won't give the whole recipe, just the ingredients.View attachment 64869
And there it is--a raw cauliflower salad! I'm so happy. I cut the cauliflower into bite size pieces, added shaved white onion, halved pitted Kalamata olives, and slices of red bell pepper. A dressing of white wine vinegar, extra virgin oiive oil, minced garlic, sea salt and freshly ground black pepper marinated the salad for a few hours in the refrigerator. Just before serving I added snipped fresh parsley (more because I have a lot of parsley than because it was needed). Next time I'll make a bigger salad since "leftover" is just as good after a day or two.
I would skip blanching the cauliflower too. I think this is probably an old recipe, from when people didn't eat vegis raw nearly as much as we do now. I have found older recipes for the broccoli salad that include blanching the broccoli, but the updated versions don't usually include blanching the broccoli.Small world ain't it!
Personally I wouldn't have blanched them in the first place.
Like the choice between bacon (forethought) prosciutto (after thought)
Both sound great!