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Insalada di Cavolfiore (Cauliflower Salad)

Insalada di Cavolfiore (Cauliflower Salad) is a salads recipe made with Salt, Olive Oil, and Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   Pour enough water into a saucepan to cover the cauliflower generously and bring to a oil.

2. 2

   Meanwhile, trim the stalks off the cauliflower and cut off the hard base and discard.

3. 3

   Cut the cauliflower into quarters lengthwise.

4. 4

   Add the cauliflower to the boiling water, along with the salt and lemon juice (the lemon juice will help the cauliflower to retain its color).

5. 5

   Cover, return to a boil, and continue to cook until the cauliflower is tender but not mushy, five to seven minutes.

6. 6

   Take care, as cauliflower goes from undercooked to overcooked very quickly.

7. 7

   Meanwhile in a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend.

8. 8

   When the cauliflower is cooked, drain, immediately plunge it into cold water to stop further cooking, and drain again.

9. 9

   Allow to cool, then break up into quite small florets so that the cauliflower will combine easily with the dressing, and place in a salad bowl. (If the florets are too large, the olives arid capers will fall to the bottom of the salad bowl.) Pour the dressing over the top, toss well, and serve Variation: Add 10 anchovy fillets in olive oil, drained and coarsely chopped, to the dressing.