Time 35m Number Of Ingredients 9 Steps:
Place a rack in the center of your oven and preheat to 425 degrees F. Line a baking sheet with aluminum foil for easier cleanup, if desired. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem. Cut the head of cauliflower into four quarters. Slice each quarter into 6-8 pieces. You want as many flat surfaces as possible on each floret– the flat surfaces caramelize best. Caramelization is the key to giving the roasted cauliflower flavor– those golden, sugary juices take this veggie from good to amazing. Give all the florets a thorough rinse in a colander. Shake them dry. Place the florets in a large bowl and drizzle them with 1 tbsp olive oil. Add the minced garlic florets to the bowl. Toss the cauliflower florets till they’re coated with olive oil and minced garlic. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl. Sprinkle the cauliflower florets lightly with pepper.Place the baking sheet into the preheated oven and let the cauliflower roast for 10 minutes. While cauliflower is roasting, prep your other ingredients– chop the parsley, juice the lemon, etc. After 10 minutes, remove the baking sheet from the oven. Use tongs to turn over the florets, making sure that the florets with flat surfaces are pressed directly against the baking sheet. This will enhance caramelization. Sprinkle the reserved cauliflower bits onto the baking sheet. Return the baking sheet to the oven. Let the cauliflower roast for 10-20 minutes longer till tender. When it’s ready you will be able to pierce it easily with a fork.Remove the cauliflower from the oven. Spread it out on a large plate or platter and allow to cool. Throw the room temperature cauliflower into a salad bowl along with the remaining 3 tbsp of olive oil, parsley, chopped olives, capers, lemon juice and red pepper flakes. The red pepper flakes are very spicy, add with care. Toss gently to combine all ingredients. Season with salt and pepper to taste (I didn’t add any salt because the olives and capers are salty, but some might like a touch of salt added to this dish). You can also add more olive oil to taste, if desired. Serve salad at room temperature. Italians like to serve this salad with warm freshly baked bread and copious amounts of olive oil. Served on its own the way I’ve described here, it is gluten free, low carb, and heart healthy.
Time 48m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 2h18m Number Of Ingredients 15 Steps:
Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3 minutes or until as tender as you’d like. Drain the liquid from the bowl. Slice the grape tomatoes in half. Chop the spinach into small pieces. Cut the pepperoni and salami slices in half. Add the tomatoes, spinach, pepperoni, salami, mozzarella, onion, and pepperoncini to the bowl with the cauliflower. In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired. Pour the dressing over the cauliflower salad and toss to coat. Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
Time 30m Yield 8 Number Of Ingredients 5 Steps:
In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.
Yield 4 servings Number Of Ingredients 16 Steps:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated. Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well. Drizzle the salad with the dressing, then serve. Enjoy!
Time 45m Yield 8 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool. Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool. Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool. Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing. Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Time 38m Yield 4 Number Of Ingredients 9 Steps:
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature. Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
More about “italian cauliflower salad recipes”
Time 18m Yield 14 serving(s) Number Of Ingredients 16 Steps:
Place all salad ingredients into a large bowl. Place all dressing ingredients in a blander and blend till smooth. Pour over salad and toss till will coated. Chill till ready to use.
