Arrosto Insalata Di Cavolfiore Italian Cauliflower Salad Recipes

ARROSTO INSALATA DI CAVOLFIORE ITALIAN CAULIFLOWER SALAD

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.

SICILIAN CAULIFLOWER SALAD

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.

ITALIAN CAULIFLOWER SALAD

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.