A Cold, Colorful Grecian Salad

I discovered this dish at the Trapp Family Lodge in Vermont,
built by descendants of the “Sound of Music” Trapp family.

Cauliflower á la Greque  Serves 6

INGREDIENTS: This list looks forbidding but are mostly from the spice pantry

• POACHING LIQUID
• lemon juice – 3/4 cup [or lime juice]
• water – 4 cups
• sugar – 2 tsp
• sea salt – 3 tsp
• fennel seed – 1/2 tsp [or anise seed]
• cumin – 1/2 tsp ground
• thyme – /2 tsp, dried
• bay leaves – 2 small
• peppercorns – 15
• ——————–
• cauliflower – 2 LBS, trimmed to bite size pieces
• bell pepper – 1 large, diced
• olive oil – 1/4 cup
• white wine vinegar – 1/4 cup [or 1/4 cup sherry wine vinegar]
• sea salt – 1/2 tsp
• parsley, fresh – 2 TBS chopped, then measured [or chives]
• ADD-INS: feta, olives, and/or chopped, cooked greens

INSTRUCTIONS:

1. In a pot combine water, lemon juice, sugar, salt, peppercorns, and spices, then bring to a boil
2. Add cauliflower and bell pepper
3. Cover and cook for a few minutes, until cauliflower is softened but still has resistance
4. Drain mixture in a colander, discard the poaching liquid, and toss with oil, vinegar, and salt
5. Refrigerate and adjust for a vinegar bite before serving
6. Garnish with parsley

Can also be served warm or at room temperature

[Interesting—I am also related to a Trapp member up my family tree, but not sure if we are related]