Cauliflower

 
Crunchy Marinated Cauliflower Salad

Mixture or different colored cauliflower, separated into smallish florets
2 tablespoons extra-virgin olive oil
1 clove garlic, shaved into paper-thin slivers
1/2 teaspoon dried oregano
1 teaspoon coarse sea salt
1 lemon, halved
Freshly ground black peppers

Fill a bowl half full with ice cubes and add cold water to cover.  In a sauce pan of salted boiling water, cook the cauliflower for 5 minutes, until crisp-tender. Using a slotted spoon, transfer the cauliflower to the
ice-water bath.  Let stand until cool, about 3 to 4 minutes. Drain and pat dry.

In  bowl, combine the cauliflower, olive oil, garlic, oregano, pepper flakes, and salt.  Toss to coat.  Squeeze the lemon juice over the salad and season with pepper. Let stand for 30 minutes at room temperature to blend the flavors before serving. 

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