Cauliflower salad is a simple but full-of-character side dish, perfect for serving this winter vegetable in a different way than usual. After a short steaming, the cauliflower is dressed with garlic, parsley, anchovy fillets, olives and capers, creating a savory Mediterranean balance that pairs easily with any main course.
Besides being very versatile in the kitchen, cauliflower is also appreciated for its nutritional properties: it is low in calories, high in fiber and vitamin C, ideal when you are looking for a lighter yet complete diet. This recipe is easy and quick, perfect for everyday lunch or to accompany meat or vegetarian dishes… give it a try!
Here are some other tasty ideas:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Steaming
- Seasonality: Winter
Ingredients
- 1 head of cauliflower
- 4 fillets anchovy fillets in oil
- 2 tbsp capers
- 2 tbsp green olives (or Taggiasca)
- 1 clove garlic
- parsley
- extra virgin olive oil
- white wine vinegar (or lemon juice)
- salt
- pepper
Tools
- Steamer
- Bowl
- Cutting board
Preparation
Clean the cauliflower and separate the florets. Rinse them well under running water and drain.
Cook the florets by steaming for 10–15 minutes, until tender but still firm. Adjust the time according to their size and your taste.
Once cooked, transfer them to a bowl and let them cool slightly.
Peel the garlic, wash and dry the parsley, rinse the capers to remove excess salt, and drain the olives and anchovy fillets.
Chop everything with a knife, or use a small food processor if you prefer.
Put the chopped mixture in a small bowl, add a couple of tablespoons of extra virgin olive oil, one tablespoon of vinegar, a pinch of salt and pepper. Emulsify with a fork.
Pour the dressing over the cauliflower and mix well.
The cauliflower salad is ready, very simple and flavorful, perfect to accompany all seasonal mains. You can serve it immediately or let it rest so the flavors develop even more.
Tips and notes
You can boil the cauliflower instead of steaming it; in that case 7–8 minutes will be enough.
You can add other herbs, fresh or dried.
You can use cauliflower of different colors instead of the white one.
FAQ (Questions & Answers)
Can I omit the anchovies?
Of course, if you don’t like them you can omit them; however, I recommend adding them because they give character and savoriness to the salad.
How do I store the cauliflower salad?
You can keep it for one day in the refrigerator in a tightly closed glass container.
