Cauliflower Salad With Olives And Capers Recipes

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CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Blender     Fish     Olive     Vegetable     Side     Quick & Easy     Buffet     Vinegar     Cauliflower     Hot Pepper     Winter     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 11

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops

Steps:

  • In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
  • Make vinaigrette:
  • In a blender blend vinaigrette ingredients until combined well.
  • Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.

CAULIFLOWER SALAD WITH OLIVES AND CAPERS



Cauliflower Salad with Olives and Capers image

Categories     Salad     Olive     Cauliflower     Winter

Yield 4 servings

Number Of Ingredients 8

1 medium cauliflower
Juice of 1 lemon
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup olives, pitted and coarsely chopped
2 tablespoons chopped parsley
1 tablespoon capers, rinsed and chopped

Steps:

  • Trim the leaves and core from: 1 medium cauliflower.
  • Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
  • Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
  • Whisk in: 3 tablespoons extra-virgin olive oil.
  • Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
  • Toss gently.
  • Variations
  • Leave out the capers and add 1/4 cup sliced radishes.
  • Instead of-or in addition to-parsley, try marjoram, basil, or mint.

CAULIFLOWER WITH CAPERS AND LEMON



Cauliflower with Capers and Lemon image

This cauliflower dish with capers is great to serve with fish.

Provided by Exploratory Chef

Categories     Side Dish     Vegetables     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 8

1 large head cauliflower, cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme, leaves stripped and chopped

Steps:

  • Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
  • Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
  • Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 16.1 g, Fiber 8.6 g, Protein 7.9 g, SaturatedFat 2.9 g, Sodium 712 mg, Sugar 5.1 g

CAULIFLOWER OLIVE SALAD



Cauliflower Olive Salad image

This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness. -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

5 to 6 cups cauliflowerets
1 cup chopped green pepper
1 cup pimiento-stuffed olives, sliced
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion, optional
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Steps:

  • In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. , In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS



Whole Roasted Cauliflower With Olive Oil and Capers image

Make and share this Whole Roasted Cauliflower With Olive Oil and Capers recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cauliflower, green leaves discarded
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon drained small caper (packed in brine)
1/4 teaspoon black pepper
2 cups loosely packed fresh flat-leaf parsley sprigs

Steps:

  • Put oven rack in middle position and preheat oven to 450°F Lightly oil a 9-inch pie plate or square baking dish.
  • Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan.
  • Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.
  • Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.
  • Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

Nutrition Facts : Calories 113.8, Fat 10.3, SaturatedFat 1.4, Sodium 352.9, Carbohydrate 5, Fiber 2.4, Sugar 1.9, Protein 1.9

CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY



Cauliflower With Olives, Capers and Parsley image

Make and share this Cauliflower With Olives, Capers and Parsley recipe from Food.com.

Provided by dicentra

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kalamata olive, finely chopped
1 tablespoon capers, drained and finely chopped
3 tablespoons red wine vinegar
1/2 cup olive oil
3 1/4 lbs cauliflower florets
3 tablespoons parsley, chopped

Steps:

  • Combine first 3 ingredients and 1/4 cup plus 2 tablespoons oil in a bowl.
  • Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally.
  • Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned.
  • Transfer cauliflower to a bowl and toss with olive mixture and parsley.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 344.1, Fat 29, SaturatedFat 4.1, Sodium 239.1, Carbohydrate 19.2, Fiber 7.8, Sugar 7.1, Protein 7.3

CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR



Cauliflower Salad With Capers, Parsley and Vinegar image

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

CHARRED CAULIFLOWER WITH ANCHOVIES, CAPERS AND OLIVES



Charred Cauliflower With Anchovies, Capers and Olives image

This deeply versatile recipe is essentially a robust baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

Provided by David Tanis

Categories     vegetables, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 medium cauliflower (about 1 1/2 pounds)
Salt
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
1/2 cup roughly chopped good-quality green or black olives
1 tablespoon capers, rinsed, patted dry and roughly chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Pepper
1/2 teaspoon red-pepper flakes, or to taste
1/2 cup roughly chopped parsley
3 tablespoons chopped scallions

Steps:

  • Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
  • Salt boiling water generously and add chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
  • In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
  • Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
  • Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
  • To finish, heat oven to 450 degrees. Bake cauliflower, uncovered, for about 20 minutes, until top is browned and beginning to char in some places. For extra char, place dish under broiler for 1 to 2 minutes. Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 1 gram

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