Ingredients:
- 1/2 cup LaMedina Pitted Dry-Cured Black Beldi Olives
- 2 tbsp Beaufor Extra Strong Dijon Mustard
- 2 lbs Cauliflower, base leaves and cores removed, cut into large pieces
- 1 1/2 tsp Champagne or white wine vinegar
- 1 tsp Mayonnaise
- Fine sea salt
- Freshly cracked black pepper
- 1/3 cup Canola oil (plus 1 tbsp)
- 1/3 cup Parsley, finely chopped, loosely packed
- 1/2 tsp Fresh garlic, mince
Directions:
- Add 1 teaspoon of the vinegar to salted boiling water and cook cauliflower until just tender, 4 to 5 minutes
- Transfer to a baking sheet and let cool
- Combine the mustard, mayonnaise, remaining vinegar, a pinch of salt and a few turns of black pepper
- While whisking, add the oil in a steady stream to make a creamy dressing
- Cut the pieces of cauliflower into large fleurettes or thick slices and arrange on a serving platter or individual plates
- Spoon the dressing over the cauliflower
- Combine parsley and garlic then sprinkle over the dressing
- Scatter the olives on top
