This crunchy, briny little side dish is great on it's own, or along side something heavy. I got the inspiration from Savuer (yet again, I know... they're having a good month!), and when I make it again I'll dice everything up much finer. This is so much more flavorful and layered when you can get a little of everything in each bite.
1 large head cauliflower, sliced
1/2 c kalamata olives, chopped (or you could use tapenade)
2 roasted red peppers, chopped (you can buy them or roast your own)
5 green onions, sliced
1/4 c good Olive oil
Juice and zest of 1/2 lemon
3 tbs champagne vinegar
1 tsp oregano
1 tsp parsley
salt & pepper
Put everything in a bowl and let it sit for at least 20 minutes - but it's even better if you let it sit overnight. Easy.
