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.
|1 1/2 pounds||cauliflower, trimmed and cut into florets|
|3/4 cup||chopped bottled roasted red bell pepper (about 4 ounces)|
|1/2 cup||thinly sliced red onion|
|1/2 cup||coarsely chopped fresh flat-leaf parsley|
|1/2 cup||coarsely chopped green olives (about 2 ounces)|
|1/4 teaspoon||crushed red pepper flakes|
|1||large celery rib, sliced crosswise|
|2 tablespoons||extra-virgin olive oil|
|1 tablespoon||fresh lemon juice|
|1 tablespoon||white wine vinegar|
|1/2 teaspoon||black pepper|
|1/8 teaspoon||sea salt|
|1.5 ounces||low-fat mozzarella or provolone cheese, cut into small pieces|
|leaves of celery (optional)|
1. Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender.
2. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine.
3. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with cheese; toss gently to combine.
4. Cover and let stand at room temperature 30 minutes to 1 hour. (To serve chilled, refrigerate up to 4 hours.) Sprinkle with celery leaves, if desired.