This will be perfect for the summer parties or picnics, yet another recipe from my magazine Vegetarian Times. Enjoy:)
A lemony marinade tenderizes cauliflower florets just enough to give them a slightly chewy texture that still crunches, Serve along side a hummus sandwich or other Mediterranean-style offerings, or use as a two-in-one topping and dressing for a simple tossed salad.
3 Tbs. lemon juice
1 Tbs. DJon mustard
1 clove garlic, mince (1tsp.)
1 tsp olive oil
2 cups bit-sized cauliflower florets oz.)
1 small red bell pepper, cut into 3/4 inch dice (1cup)
2 Tbs. chopped fresh parsley
1/4 up shaved Parmesan cheese, optional
1 Whisk together lemon juice, mustard, garlic, and oil in a small bowl. Toss with cauliflower in a large nonreactive bowl, cover and refrigerate 4-8 hours. Stir 1 or 2 times while marinating.
2. Stir bell pepper and parsley into marinated cauliflower, season with salt and pepper if desired and sprinkle with shaved Parmesan, if using.