- 3 cups purple, orange, and Romanesco cauliflower*
- 3 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- ¼ cup chopped scallions
- ¼ cup chopped cilantro
- coarse sea salt and ground pepper to taste
Cut the cauliflower up into small florets. If it’s young, and fresh from the farm, you can simply eat it raw. Otherwise, you may want to steam it for two or three minutes, so that it retains its color and crispness but develops a slightly more tender texture.
Whisk together in a medium bowl:
- 3 T. olive oil
- 1 T. lemon juice
Coat the cauliflower with the dressing. Add the chopped scallions and cilantro. Serve at room temperature.
*plain ol’ white cauliflower will taste just as good, of course, if you can’t find its more striking siblings!