Italian Romanesco 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

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.

MARINATED ROMANESCO AND CAULIFLOWER SALAD

Marinated Romanesco and Cauliflower Salad image

A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes!

Provided by COOKGIRl

Categories Vegetable

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons rice vinegar (seasoned or regular)
2 tablespoons peanut oil
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 lb romanesco, florets
3/4 lb cauliflower floret
2 carrots, peeled and sliced diagonally
1 red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
3 tablespoons fresh cilantro, chopped

Steps:

Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
Best if salad is prepared several hours in advance to allow the vegetables to marinate.
*Important*: stir in the cilantro leaves just before serving.

Nutrition Facts : Calories 64.3, Fat 4.6, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 5.4, Fiber 2.1, Sugar 2.3, Protein 1.4

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