Italian Cauliflower Salad Recipes
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.
SICILIAN CAULIFLOWER SALAD
Insalata del Rinforzo Its Italian name indicates that it is quite energizing (rinforzo means "reinforcement," as in nourishment.)
Provided by Phil Franco
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
- Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
- Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
Nutrition Facts : Calories 178.5, Fat 15.6, SaturatedFat 2.5, Cholesterol 64.4, Sodium 2972.7, Carbohydrate 6.2, Fiber 2.6, Sugar 2.2, Protein 5
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
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
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- Insert a metal colander inside a large pot, filled with 1-inch of water, and place the pot over medium heat. Bring water to a boil and add the cauliflower florets and cover. Cook for about 2 to 3 minutes or just firm to the fork.
- Drain and remove from stove. Remain in the pot, covered and allow it to steam for about 3 minutes, or until it's tender. Transfer the cauliflower directly to a large mixing bowl.
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- Cut, clean and cook cauliflower florets in 2 cups of water in a lidded pan on high heat to moderately soften. Cook for 7-10 minutes then drain but do not rinse to cool.
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