Italian Cauliflower Salad
Italian cauliflower salad combines warm cauliflower with fresh parsley, capers, and lemon zest tossed together with a simple vinaigrette. These easy side dish takes only 15 minutes to prepare and since it can be made ahead, is the perfect salad to serve at, or take to barbecues and gatherings.
Servings: 4
Ingredients
- 1 head cauliflower chopped into 2 inch pieces
- 1/4 cup flat leaf Italian parsley minced
- 2 teaspoons lemon zest
- 3 tablespoons capers rinsed and drained
For the dressing
- 1 clove garlic paste
- 1/2 cup extra virgin olive oil
- 2 small anchovies
- 1/4 cup lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Dijon mustard
Instructions
- Bring a large pot of water to boil. Once boiling, add the cauliflower and cook until almost tender (about 7 minutes) then drain but do not rinse to cool.
- Meanwhile, blend the dressing ingredients with either a blender, food processor, or immersion blender in a wide-mouth mason jar.
- Toss the warm cauliflower with the dressing, minced parsley, capers, and lemon zest until well combined. Taste test and adjust salt/pepper and crushed red pepper levels if required. Let the salad sit in the fridge for 1 hour to adequately absorb the dressing. If possible, refrigerate overnight since the flavors will be stronger. Enjoy!
Notes
- No salt was added due to the inherent saltiness of the capers and anchovies. Add any additional salt if required.
- Wait a minimum of 1 hour before eating to let the flavors absorb into the cauliflower but the salad is best refrigerated and served the next day.
- Anchovies are optional.
Nutrition
Calories: 259kcal | Carbohydrates: 3.7g | Protein: 3.3g | Fat: 25.6g | Saturated Fat: 3.8g | Sodium: 253mg | Potassium: 478mg | Fiber: 4.1g | Sugar: 4g | Calcium: 37mg | Iron: 1mg