Ingredients

The following ingredients have 4 Servings
  • 3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head)
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 1 garlic clove, minced or puréed
  • 1/2 to 1 teaspoon Dijon mustard, to taste
  • 2 tablespoons plain yogurt or bean broth if using dried beans
  • 6 tablespoons extra virgin olive oil
  • 1 small red onion, cut in half and sliced in half-moons (optional)
  • 1 5-ounce can tuna (packed in water or olive oil), drained
  • 1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed
  • 2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

Instruction

  • Steam cauliflower for 5 to 6 minutes, until just tender.
  • Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
  • Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
  • When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.