Warm Pickled Cauliflower Salad with Roasted Red Peppers

Warm Pickled Cauliflower Salad with Roasted Red Peppers

Serves 4

Ingredients:
1/2 cup red wine vinegar
4 cups water
1 bay leaf
2 teaspoons salt
1 teaspoon dried oregano
1 large or 2 small heads cauliflower (about 2 pounds)
4 celery stalks
8 roasted red peppers
2/3 cup green olives
1/4 cup olive oil
Pepper

Directions:
1. In a large pot, combine the vinegar, water, bay leaf, salt, and oregano; turn the heat to high. Break or chop the cauliflower into florets.
2. When the liquid boils, add the cauliflower, cover, and cook until just tender, 8 to 10 minutes.
3. Meanwhile, trim and chop the celery and put it in a large bowl. Slice the roasted peppers and add them. Pit the olives if needed, chop them a bit, and add them.
4. Drain the cauliflower, reserving about 1/2 cup of the brine.
5. Add the cauliflower to the bowl with the olive oil, a splash of brine, and some pepper. Toss, taste, and adjust the seasoning, adding more brine if needed. Serve hot or warm.

Variations:
With Prosciutto: Use 4 ounces chopped prosciutto instead of, or in addition to, the celery.
Warm Pickled Broccoli Salad: Use balsamic vinegar for half the red wine vinegar, broccoli for the cauliflower, 1/4 cup pine nuts and 1/4 cup raisins for the celery, and black olives instead of green. Add up to 1 cup grated Parmesan before tossing. Start checking the broccoli after 5 minutes.
Tip: Rinse jarred roasted peppers packed in brine and pat dry before using.