Sassy Soused Cauliflower Salad

     Here I am again, with another tweaked recipe.  Is it just me, or do other people find awesome recipes and never have the ingredients on hand.  I could constantly buy random ingredients so I can make recipes I find.  My practical nature is one of the major reasons I tweak recipes.  Why would I run to the store to get a special ingredient when I can improvise?

     Enter our recipe for today!  Sassy Soused Cauliflower Salad!  I got a bit fancy with the name.  I am feeling a bit feisty today.  The recipe was a success, and I wanted to share it right away.  I got the recipe idea from Martha Stewart's web site (here).  I wish I had taken pictures for you, but I did not think it would turn out so well.  I also did not "souse" (or marinate) the cauliflower nearly as long as the recipe called for, and it still tasted good.  I think it would have tasted better if I had soused it longer.

     Another great thing about this recipe is it has sauerkraut in it, and you do not even notice!  I am always trying to find recipes that I can put sauerkraut in.  Most recipes I have seen require the sauerkraut to be cooked in, and that kind of defeats the point, to me.  While it tastes good, I really want to give it to  my family raw, so they get all that good bacteria, the whole reason I even make the stuff.


Sassy Soused Cauliflower Salad

Things you will need:

• 1 large head cauliflower, cut into bite size florets

• 1/4 cup raw apple cider vinegar (ACV)

• 1/4 cup finely chopped onion

• 1/4 cup chopped sauerkraut 

• 1 tablespoon ground mustard powder

• 1 tablespoon honey

• 1/2 cup extra-virgin olive oil

• salt and pepper
• 
  

Directions:

First, blanch the cauliflower, until just tender (about 2 minutes) and then drain and transfer to a bowl.  Place the bowl into the freezer until the oil and vinegar mixture is ready.  (You do not want to kill the good bacteria in the sauerkraut by putting it on boiling hot cauliflower.)

Second, in a bowl whisk together ACV, chopped onion, sauerkraut, honey and mustard powder.  Then, slowly pour in (making sure it is a steady slow stream) the olive oil, making sure to whisk constantly until it is  emulsified.  Add salt and pepper and then drizzle the vinegar mixture  over the cauliflower.  Mix together, and place in the refrigerator.  The longer it marinates the more flavor the cauliflower will soak up.  I would not suggest longer than 12 hours, though.

We ate ours warm, and it was very good.  I am sure it will taste good cold too, though.

Enjoy!