Cauliflower with Dry-Cured Black Olives

  1. Add 1 teaspoon of the vinegar to salted boiling water and cook cauliflower until just tender, 4 to 5 minutes
  2. Transfer to a baking sheet and let cool
  3. Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt and a few turns of black pepper
  4. While whisking, add the oil in a steady stream to make a creamy dressing
  5. Cut the pieces of cauliflower into large fleurettes or thick slices and arrange on a serving platter or individual plates
  6. Spoon the dressing over the cauliflower
  7. Combine parsley and garlic then sprinkle over the dressing
  8. Scatter the olives on top

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