CAULIFLOWER WITH CAPERS, BLACK OLIVES AND CHILES
This bold-flavored cauliflower dish is a perfect riposte to winter blues. It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily. It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.
Provided by Tamar Adler
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Trim the cauliflower, and break the head apart into florets.
- On a chopping board, combine the olives, capers, parsley and lemon zest, and chop together to mix well.
- Bring a pot of water large enough to hold the cauliflower to a rolling boil. Add a big pinch of salt, and when it returns to a boil, add the florets. Cook until the florets are just barely tender, about 6 minutes.
- Meanwhile, in a skillet large enough to hold all the ingredients, warm the chile flakes and the garlic in the oil over medium-low heat until hot, about 3 or 4 minutes. The chile and garlic should be starting to melt in the oil, rather than sizzling and browning. Stir in the lemon juice, and cook for another 2 minutes, then add the olive-caper mix, give it a stir, take it off the heat and set aside.
- Drain the cauliflower well, shaking the colander. Combine the cauliflower with the olive-caper dressing in the skillet, and set the skillet back on medium heat. Warm it up to serving temperature, taste to make sure the seasoning is right and serve.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY CAULIFLOWER WITH OLIVES, CAPERS, AND PARSLEY
Categories Olive Side Sauté Quick & Easy Vinegar Cauliflower Fall Parsley Capers Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small bowl stir together olives, capers, vinegar, and 2 tablespoons oil.
- In a large non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook cauliflower, covered, stirring occasionally, 10 minutes. Uncover skillet and sauté cauliflower until tender and browned, 5 to 10 minutes more. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season cauliflower with salt and pepper.
CAULIFLOWER WITH OLIVES, CAPERS AND PARSLEY
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
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 OLIVES AND CAPERS
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
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 OLIVE SALAD
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
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.
ROASTED CAULIFLOWER AND CAPERS
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each sheet with 3 tablespoons oil; toss to combine. Season with salt. Spread in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Toss with marjoram. Serve warm or at room temperature, drizzled with oil.
CAULIFLOWER WITH CAPERS AND LEMON
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
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
PASTA WITH CAULIFLOWER AND OLIVES
Incredibly simple pasta with cauliflower, but very flavorful. Reheats well.
Provided by cofarb
Categories Pasta and Noodles Pasta by Shape Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
- Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 63 g, Cholesterol 0.7 mg, Fat 23.9 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 356.3 mg, Sugar 4.9 g
WHOLE ROASTED CAULIFLOWER WITH OLIVE OIL AND CAPERS
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
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
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