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.
WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS
Warm pickled salad.
Provided by Isa Lindsay
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
- Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 25.8 g, Cholesterol 6.2 mg, Fat 19.6 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.4 g, Sodium 2257.3 mg, Sugar 10.7 g
PICKLED CAULIFLOWER & RED PEPPER SALAD WITH ANCHOVIES
Insalata dii rinforzo is a Neopolitan Christmas Salad that is served at the holiday celebration and in the days that follow when it is "reinforced" by the addition of more of the same ingredients or in some cases by the addition of leftover cooked vegetables. It tastes best if allowed to marinate for three days but it will lose some of its vibrant colour from the acid in the vinegar. This recipe is from the December 1993 issue of Gourmet Magazine.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender. Drain it and rinse under cold water to stop the cooking. Pat the cauliflower dry between paper towels.
- Mix together the olive oil, vinegar, oregano and salt and pepper.
- Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl. Pour dressing on top and toss to coat.
- Chill salad, covered for at least three hours.
Nutrition Facts : Calories 87.1, Fat 7, SaturatedFat 1, Cholesterol 2.3, Sodium 492.4, Carbohydrate 5, Fiber 2.3, Sugar 1.7, Protein 2.4
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