From the Kitchen of…Domenica Marchetti, Cooking Light Contributor
For Domenica, it isn’t Thanksgiving without her mother’s cauliflower with cured olives and capers. She updated the dish for a vibrant side salad.
Make this salad a day ahead if you want the flavors to absorb into the cauliflower a little more. Just hold off on adding the cheese until right before serving.
I love potato salad…but I hate all those carbs…so I made a low carb potato salad / with cauliflower instead …. It was SOOOO good
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