Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Food
ITALIAN ROMANESCO CAULIFLOWER SALAD
This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.
Provided by linacavezza
Categories Salad Vegetable Salad Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 16.6 g, Fat 12.9 g, Fiber 7.1 g, Protein 6.4 g, SaturatedFat 1.8 g, Sodium 273.8 mg, Sugar 5.8 g
ARROSTO INSALATA DI CAVOLFIORE ITALIAN CAULIFLOWER SALAD
Yummy authentic Italian ingredients of black olives, anchovies and capers, make this the wonderful salad for an Italian menu.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Toss cauliflower, peppers and garlic with just enough olive oil to coat and season with pepper and herbs. Can salt but take care because the anchovies, olives, and capers have salt.
- Roast on a cookie sheet pan until crisp-tender about 20 minutes.
- Cool about 20 minutes to room temperature.
- Roughly chop the anchovies, olives and capers. Stir in the oil and vinegar.
- Pour over the roasted veggies.
Nutrition Facts : Calories 145.6, Fat 12.7, SaturatedFat 1.8, Sodium 94.4, Carbohydrate 7.3, Fiber 2.6, Sugar 2.7, Protein 2.3
ITALIAN CAULIFLOWER SALAD
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
Provided by Bergy
Categories Cauliflower
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.
- In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.
- Add well drained cold cauliflower, Toss.
- Place in serving dish& serve.
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