Cauliflower Salad

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Cauliflower Salad
Serves 6
Even though “winter” usually appears in the title here, we pull out this idea when our cauliflower show their tight little heads at the harvest. We use any excuse to visit the olive bar at the Cheese Importers, and this is a grand one,. We even select olives stuffed with garlic, onion, or almond, just because we can. Some of them never even make it home.
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Ingredients
  1. 1 medium head cauliflower (1 lb/455 g), trimmed and cut into florets
  2. 1 large rib celery, sliced on the bias
  3. 1 cup/115 g coarsely chopped pitted olives (I use a mix of green and purple, such as cerignola and gaeta or kalamata)
  4. 1 tbsp coarsely chopped fresh flat-leaf parsley
  5. 2 garlic cloves, minced
  6. 1/4 cup/30 g diced red onion
  7. 2 tbsp coarsely chopped slow-roasted tomatoes or bottled sun-dried
  8. tomatoes
  9. 1 fresh chile pepper, very hot or mildly hot, your preference, minced
  10. Finely grated zest of 1 lemon, plus 2 tbsp lemon juice
  11. 1 tsp fine sea salt
  12. 1/4 to 1/2 cup/60 to 120 ml extra-virgin olive oil
  13. 3 to 4 oz/85 to 115 g gorgonzola piccante, crumbled
Instructions
  1. Place a steamer basket in a large saucepan and fill the pan with water up to but not touching the bottom of the basket.
  2. Bring the water to a boil over high heat.
  3. Arrange the cauliflower in the steamer basket, cover, and steam until just tender, about 5 minutes.
  4. Transfer the cauliflower to a large bowl.
  5. Add the celery, olives, parsley, garlic, onion, roasted tomatoes, and chile pepper and toss gently but thoroughly.
  6. Sprinkle the lemon zest and lemon juice over the salad.
  7. Season with the salt and toss again.
  8. Drizzle in the olive oil, starting with 1/4 cup/60 ml and adding more if you like.
  9. Cover the salad and let it marinate at room temperature for 30 minutes, or refrigerate until chilled if you prefer it cold.
  10. Right before serving, fold in the cheese.
Notes
  1. Any or all of the following items would make good additions to the salad: sliced carrots, sliced fennel bulb, roasted peppers, or diced salami.
Adapted from The Glorious Vegetables of Italy (Chronicle Books)
Adapted from The Glorious Vegetables of Italy (Chronicle Books)
Stonebridge Farm CSA http://stonebridgefarmcsa.com/