This is unexpectedly delicious.
I crushed our peppercorns in a mortar and pestle, and the lemon on the apples is so they don’t turn brown. I toasted the pistachios in a 400 degree oven until fragrant.
1 head cauliflower, cut into tiny florets without much stem
1 cup red onion, diced
1/4 cup red wine vinegar
1/3 cup olive oil
3/4 teaspoon sea salt
1 Tablespoon black peppercorns, crushed
1 cup pistachios, toasted
2/3 cup good feta cheese, crumbled
3 apples, peeled and diced
1/2 lemon, juiced
1/3 cup black olives, chopped
Bring a pot of water to boil and salt it well. Cook the cauliflower in the salted boiling water for one minute, until tender. Drain it and run the cauliflower under cold water to stop it from cooking. Drain again and set aside.
Peel and chop the apples and toss with the lemon juice in a 1/4 cup of water.
Place the red onion, red wine vinegar, olive oil, salt, and crushed black pepper in a saucepan and cook over medium high heat until the onions have turned light pink. Remove from heat and set aside.
Combine Cauliflower, pistachios, feta, apples, olives, and 2/3 of the black peppercorn/red onion vinaigrette. Toss and taste. Add more salt or vinaigrette if desired.