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Cauliflower Salad


  • 1 head cauliflower
  • 1/2 cup sliced onions
  • 1 teaspoon garlic powder
  • 1/4 cup wine or balsamic vinegar
  • 1/4 cup olive oil
  • salt & pepper to taste


Break the cauliflower into florets. In a large saucepan, steam the florets until fork tender but still firm (do not overcook). Cool and toss with the remaining ingredients.

Additional Resources

Go back to the Thanksgiving Feast Part 1.

Take a look at Thanksgiving Feast Part 2.

Other recipes from Produce Pete.


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