Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Food

ITALIAN ROMANESCO CAULIFLOWER SALAD

Italian Romanesco Cauliflower Salad image

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

Ingredients

2 pounds broccoli, broken into florets
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2 lemons, juiced
6 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
10 green Italian olives, or more to taste
10 black Italian olives, or more to taste
2 papaccelle (pickled sweet peppers), cut into strips

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

Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad image

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

Ingredients

4 anchovies, rinsed (optional)
2 tablespoons black olives, rinsed
1 -2 tablespoon capers, rinsed
1 cauliflower, rinsed and broken into bite size pieces
1 red bell pepper, seeded cut into chunks
6 garlic cloves, peeled and crushed
herbs
1/3 cup olive oil
2 tablespoons red wine vinegar or 2 tablespoons lemon juice

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

Italian Cauliflower Salad image

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

Ingredients

1/2 medium cauliflower, break into small floweretts
1/2 small onion, finely sliced
2 stalks celery, chopped
10 stuffed green olives, thinly sliced
1/4 tablespoon olive oil (Lite or Virgin)
2 tablespoons olive oil (Lite or Virgin)
2 tablespoons fresh lemon juice
6 capers (optional)
2 tablespoons fresh parsley, chopped
salt and pepper

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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