This dish included roasting red peppers. Last time I roasted red potatoes, I had a really hard time peeling them. This time I cut them into big pieces, covered them with a little olive oil (I'm not sure why I thought this was a good idea, but it worked so I'll do it next time...even if it doesn't do anything!), and broiled them skin side up until the skin was charred black and really bubbly. I let them cool for about 10 minutes and then EASILY peeled them. Success!
I was also supposed to blanch the cauliflower. I don't know what blanch means or if I like blanched cauliflower, so instead I steamed them. Maybe I would have liked the salad better if they were blanched...
Anyways, here's what I did. Suggestions welcome!
2 heads of cauliflower (1 white, 1 green), chopped
2 roasted red peppers
1/2 cup sliced black olives
1 tbsp lemon juice
1 1/2 tbsp olive oil
3 cloves of garlic, minced
1 tbsp fresh parsley, chopped
2 tsp Worcestershire sauce
salt and pepper
Improvements for next time:
1. Learn to blanch instead of steam cauliflower.
2. Chop cauliflower into smaller pieces.
3. Refrigerate longer before serving.
4. Maybe try a different dressing to see if I like that better.